So im planning on using the white whisper cake and i have some raspberry ganache i made that i really want to use up.. on the other hand i love the raspberry cloud cream and the raspberry mousseline….any idea which direction i should go in? =)
Also .i made the chocolate pralien silk meringue and for the first time used my spanking new thermapen to measure. for some strange reason the silk meringue got soft and when u started applyign fondant to it , it all kinda got squished together.. the cake in question was a german chocolate… is the silk meringue not as stable as mousseline? or did i do somethign wrong?