So after a long weekend of sweet sixteen cakes— ugh (Ill post those pics soon) I realized that I need to have extra ingredients/frostings/fillings/supplies- you name on hand.
Can I make and freeze both chocolate and white ganache to use in the future?? Would the condensation effect the consistency? If it can be frozen- what s the best way to protect it?
Where is everyone buying their chocolate for the ganache?? I am in desperate need of a good source-good quality ( man that makes all the difference) – I live in NY-
Thanks for any/all info— you guys are really the best!!!