I’m thinking of making a slightly more elegant version of a strawberry shortcake with Rose’s Buttermilk Country Cake frosted with White Ganache (made with creme fraiche and flavored with her Strawberry Conserve). In The Cake Bible, the White Ganache is mostly whipped cream with a small amount of white chocolate to stabilize it (8 oz cream to 3 oz white choc.) . Has anyone had enough experience with this recipe to tell me if it would work if I folded in some Strawberry Conserve to the finished ganache? Is a 1/4 to 1/2 c. for one full recipe reasonable? I’m thinking jam shouldn’t be a problem, because the pectin would work together with the chocolate to further stabilize the whipped cream.
My other question is about how well the White Ganache frosts and holds up at room temperature. I’m not doing any fancy decorations—just frosting the cake (and doing a few swirls if it can do that). I would like to leave this cake at room temperature though, since it’s a butter cake and would be kind of hard if cold. The Cake Bible says the ganache can be left 1 day at room temperature. Anyone had any experience with this? I’m just a little skeptical, I guess, because it’s essentially whipped cream.