Hi there,

I've take on the task of making wedding cake for my niece's wedding on Christmas day. 3 tiered (6, 8, 10 - 4 layers each) vanilla cake with strawberry filling and white chocolate Italian meringue buttercream. I did a test run in September using melted white chocolate but I'm curious to know if adding ganache would be better, more stable etc. I estimated how much melted white chocolate to add but is there a rule as to how much to add rather than guessing?

Thank you

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