YES, I did it... I made and tried a mock white ganache. Yep...fake, not real, no chocolate, no cocobutter, candy quality, almond bark, "ganache"!
And...it was OK,,,,not too bad. I used 3:1 ratio, which I think was too high, with cream.
It came out a little lumpy and translucent looking at first (I thought yuk!)
I let rest overnight, on the counter, and stirred the next day...it was looking better and thicker (so I didn't trash it, yet)
I applied to a cut cake I had, and refrigerated, and it set up nice...looked nice, and smooth. (no hot knife yet either)
I cut that side and ate.... one half had BC/Fondant, the other This stuff ~
and...it was pretty good. hmmm. not real sweet.
So, as a hobby caker, trainee .... I think i would try again, seeing The price difference is huge...24 oz/1.73 vrs 12oz 3.29(nestlee at that!)
But, I would NOT use on a quality cake....special event, only practice (which I seem to making alot of lately)For those who would not even consider...fine. But,for some of us...making (alot) cakes for free...options.
Practice all you want, as long as when it is time to use a "real"ganache you can pull it off with good results.
Well,I can "pull it off" already have.... judge for yourself, the 3 square cakes in my pics are "real" ganache. I just love to practice all I can. Dont want to just pull something off, I want to master it ...LOL. Till then i'll try to find ways to practice and not go broke.
Great advice! I do a lot of practice cakes, so that's a great money saver. I also make all the cakes for my in-laws and they really don't appreciate good chocolate. I make a lot of decor with candy melts (Merken) and they always oooh and ahhhh and say what great quality chocolate I use.......