bertm

I assemble PH's Black Forest cake in a ring: cocoa cake layer followed by Kirsch flavored cream into which kirsch soaked sour cherries are embedded followed by chocolate whipped cream. I'm planning to substitute Kirsch flavored white chocolate whipped cream for the Kirsch flavored whipped cream as I am planning to freeze the cake. I am hoping that the white chocolate whipped creams will not weep as much as the gelatin enhanced Kirsch whipped cream. Any experience with these ingredients? After thawing I'll dress the edge with a thin layer of whipped cream and the top is covered with shaved chocolate as in Dorie Greenspan's book.

I too was planning on preparing a Pierre Herme Black Forest cake and freezing it. I am planning to use a white chocolate whipped cream (3.5 oz High Sierra white chocolate per 8 oz whipping cream. Let sit overnight in the refrigerator before whipping) with vanilla and Kirsch instead of the gelatin stabilized whipped cream. Since I'll be serving the cake during an afternoon party in June I was hoping that the white chocolate whipped ganache would hold up better to the expected heat. Would this also be a better surface for the transfer picture? Comments please. BertM