I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with pecans and chocolate flakes and dulce de leche.
The direction say the cake should be served right after making the icing. Is there a particular reason for this?
I'd like to eliminate the dulce de leche and I wonder whether the cake can be done (decorated I mean) a few hours before serving and kept in the fridge.
Can the addition of confectioner's sugar to the whipped cream improve its lifespan of a few hours (and compensate the absence of the supersweet dulce de leche)? thanks