This weekend I plan to make a white cake with lemon filling and fondant. Lately I've read that ganache is great under fondant. Since the cake is white with lemon filling, I'd have to use the white choc ganache. Would white choc ganache taste ok with white cake w/lemon?
Here are my two options I've been debating between:
white choc ganache
Michele Foster's Updated Fondant w/white choc chips
Rhonda's Ultimate MMF w/princess cake & cookie emulsion (which has a lemony taste)
My main thing was the combinations of everything. I've never tried either fondant recipe nor white choc ganache. Any opinions would be appreciated.
I would go with:
Michele Foster's Fondant
Thanks for the quick reply Sharla. Would you add white choc chips to Michele Foster's fondant or keep regular?
The white chocolate ganache sounds pretty good to me in this combination and works very well if you live in a hot and/or humid climate. If you use the ganache, I'd put the chocolate chips in the fondant. If you use buttercream, I'd use just the regular version of the fondant. Either way it sounds great! Could you e-mail me a slice when it's done (hahaha)?
Oh, yes, and either way, I'd use Michele Foster's fondant, just because I've had better results with it all around.
I would also go with Michelle Fosters fondant! I never have a problem and it comes out really well. I would also use vanilla buttercream with the white cake and lemon filling. It's making me hungary just thinking about it
Thanks everyone! Michele Fosters fondant with vanilla bc it is! Wish I could fax everyone a piece!