I have to make a leaning tower of pisa cake in a couple of weeks... my plan was to make 6 in rounds, stacking and doweling them as we go, attached to a ply wood base... I want to use a ganache before covering in fondant to prevent the cake from sliding, since it will be at an angle. However, the customer wants a white cake-- Is there any ganache that would complement this cake better than chocolate? or is there some kind of other icing that would have the same effect to kind of "lock" the cake in there as ganache does?

I hope that question makes sense...

I,m sorry, but are you asking if there is white chocolate ganache. If so, yes, is the answer. here is a link on ganache from rylan on this site.
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Hi, as far as other types of ganache there is only chocolate and white chocolate. I think if you use white chocolate that would work very well. At least thats what I would do hth!!

White cake with chocolate ganach is nummy too. I just made one for my daughter's birthday and it was really good. But yes, you can make ganache out of white chocolate too. It is a 3:1 ratio rather than 2:1. HTH

so you mean you want a ganache that isn't brown, right? Not necessarily that isn't "chocolate"?

White chocolate ganache is actually a yellowy cream colour, so if you want a truer white, you will need to add titanium dioxide to your ganache.

HTH!

thanks for all the replies...
i was just wondering what my options were, i had thought of using white chocolate but i also just wanted to know if there were any other things out there that could offer the same support that ganache does.
i will probably just end up using white chocolate.
thanks!