Ganache

Yup as long as you are using dark chocolate. I know most people say milk is a different ratio but I always still use a 2:1 with milk also.

I love filling my cake with ganache and frosting in it to. It makes such sharp edges in the fondant so I would vote that as your filling :)

Thanx. I have a recipe for ganache filling and frosting.
The filling for dark chocolate is 1:1 with 2tbsp butter,
The frosting is 2:1 with 2 tbsp butter.
For white chocolate filling is 1:2 and for frosting it’s 1:3.
Does that sound right.
I just wanted to know if with the 1:1 ratio will it be ok to store the cake outside.

I actually use the 2:1 ratio for frosting and filling. I don’t think the ratio would make a difference on whether you can store it outside the fridge or not.

Ok thanx for replying

I use 2:1 for dark and 3:1 for white, both brilliant for filling and frosting as long as you have them at the right consistency for frosting (not set up too much). Ive found these recipes to stay good out of the fridge for at least 7 days, maybe a little longer. Hope this helps :-)

Thanx :). I just frosted my cakes. I did 1:1 for the filling and 2:1 for frosting. The party is on Saturday, so they will be out till then. I hope notjing goes wrong.