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Should I use a dam for whipped chocolate ganache?

post #1 of 2
Thread Starter 

I've never filled a cake before using whipped chocolate ganache (or even made it, for that matter ;))  Do I need a damn with it, or is it stable enough once cooled to hold up the top layer without bulge?  I plan to use a 2:1 ratio of heavy cream to chocolate. I will also be covering and decorating with MMF and modeling chocolate.

 

Any thoughts are appreciated! 

post #2 of 2

whipped ganache is very stable--no worries

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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