My question - my neice wants me to do her wedding cake in August. The picture she brought me is all fondant, but she wants ganache as the main frosting and white fondant ribbon that wraps around the cake with fondant roses at the top. Does anyone have any suggestions on how to get these to work together? Any help is greatly appreciated
Use whipped ganache. It doesn't "bleed" any color into the white fondant, and the fondant adheres nicely to the ganache. HTH
You can use the 2:1 ratio recipe for chocolate ganache. It's easy to smooth.