The ganache would harden as soon as it hit the ice cream! It would be a blobby, lumpy, chunky disaster! And you need to use a Springform pan, if you can, if not you need to use parchment on the bottom and sides, but add some long pieces of string or somesomething under the cake so you can pry it out of there after you're done. And you need to freeze it for at least 48 hours before you try to taken it out, if you just have a home freezer. You'll have to freeze for 3 times.as long as its out, while you decorate. So work 10 minutes, freeze 30, 10 work, freeze 30. If you're freezer gets to about 20 below, it will be easier.
I would rather make 1 cake for $150, than 3 for $50 each.
The person who works for nothing will always have plenty to do!
My sarcasm is good-humored. People generally really like me, in person ;-)
Licensed, inspected, insured, home-based commercial...
I would rather make 1 cake for $150, than 3 for $50 each.
The person who works for nothing will always have plenty to do!
My sarcasm is good-humored. People generally really like me, in person ;-)
Licensed, inspected, insured, home-based commercial...
