Does anyone ever cover chocolate cakes with white fondant? I have a customer that wants chocolate cake with dark chocolate ganache and white fondant (no white buttercream underneath the fondant). Does the dark color show through or cause shadows?
Anyone ever tried it with good results?
All the time. I use a crust coat of white buttercream and to make sure the dark color doesn't show through I roll the fondant to no less than 1/3" thickness. If you want the fondant to have a chocolate flavor then use the LorAnn chocolate flavored oil.
Okay, but what if you don't use a crust coat of white buttercream? The bride is specific about only wanting chocolate ganache underneath and no buttercream whatsoever... Does that still work?
I have done this without a problem, but I rolled my fondant thicker than usual to make sure it wouldn't show. I rolled the fondant to about 1/4 inch and the chocolate did not show at all. The only problem I had was at a little section I put a little too much chocolate and it wanted to squish out under the fondant. Other than that you couldn't tell at all.
i have done it with dark ganache and white fondnat and u cannot see it
Great topic, something I was always curious about thanks for the responses.
If you look in my pics at the top of the first page, the little Dr. Seuss-looking cake was a marble cake covered in dark chocolate ganache and then the fondant, and it worked beautifully, much to my surprise.
Thanks for your replies. I'm gonna try it and I'll post the results!