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Whipped Ganache or Mousseline Crème Pâtissière?

KazzieMack | May 29, 201812:19 AM

I have possibly bitten off more than I can chew here ....

I am baking a number cake - but want to use cake rather than the biscuit. To pipe to dollops of icing - which is better and will hold its shape better - whipped ganache or mousseline crème pâtissière? The last thing I want it the top layer squishing the bottom layer and it looking like a hot mess.

if you watch the video link here - she uses whipped ganache - do you think it will hold?

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