re: Gold, Ganache and Magnolia

Hi KariAnn, it is a double barrel only I didn’t separate the cakes with a board in between simply because it is a 6 inch size cake pan. No dowels or anything actually. It was ganache inside and out so it wasn’t going anywhere. My flower pot cake is not quite a double barrel and that one had to be transported over an hour away and was carved…. For that one I ganached inside and out but I did a central dowel through the entire cake only. Honestly I didn’t want the hassle of trying to pry a second cake with its board out of the ganache. So the slices of cake were extra long but then I cut those in half across the center when I was serving. I know many people do a double barrel exactly the way you described…. I just chose not to because of the size and difficulty in deconstructing for serving. If I was transporting this particular cake I would central dowel it but still wouldn’t use a second board. That is just my preference though.