I was wanting to make a cake with white chocolate ganache but was wondering if it is possible to cover the cake with it or is it only used as a filling? If it can be used to cover the cake, what is the best way to go about it and make it stay smooth looking? Thanks all.
Everything you need to know about ganache:
(Includes overview, master and other recipes including white chocolate. Also how to glaze, smooth, stack and more.)
Whipped Chocolate Ganache:
This chocolate ganache recipe requires twice the amount when made with white chocolate:
Other "white" ganache recipes:
Wow. Thank you for all the information. It will help me a lot.