I make ice cream cakes. I am looking for a new icing, that will hold attached gumpaste pieces better, and longer. I've been using whipped cream icing, but the weight is too much, and the pieces fall off. I've had luck with dark chocolate ganache, but have never tried white ganache. I found one pic, but it looked "see through". I want to cover a chocolate cake. I'd probably need a ton of it, like 3+ coverings? I've never used WG. thanks.
My white chocolate ganache isn't. I use 12 ounces of white chocolate to 1/2 cup of heavy whipping cream and it's actually very thick.