I plan to use chocolate ganache as my 'glue' for my broken cake
(the one on the left will probably be cut up and be had with tea). It's been on the cooling rack for about 45 minutes now so no likely chances of further damage, I think.
Tomorrow is the big day and I will be focusing on the chocolate ganache. I've brought extra chocolate and purchased the coconut cream to reduce the amount of work for tomorrow. But the question is, will it hold?
I have 660 grams of white chocolate and 400ml of coconut cream, so plenty of supplies to 'glue' and coat the cake with.
If ganache won't do it. What would you suggest?