yortma Posted 8 Jun 2012 , 2:18am
post #1 of

I am making a cookies and cream cake (4 layer chocolate cake with 2 layers cookies and cream filling alternating with a layer of chocolate ganache). I would like to frost the cake with chocolate ganache (semisweet not white) and was wondering if that works under white fondant. Will the color bleed through or show through significantly? I have used white chocolate ganache under fondant and it works beautifully, and was wondering if the dark ganache works also. Thanks!

11 replies
mcaulir Posted 8 Jun 2012 , 2:39am
post #2 of

It will be fine!

lizzeeclaire Posted 8 Jun 2012 , 3:10am
post #3 of

I always use dark ganache and it works great!

lizzeeclaire Posted 8 Jun 2012 , 3:12am
post #4 of

I always use dark ganache and it works great!

yortma Posted 8 Jun 2012 , 3:31am
post #5 of

Thanks so much!

lorieleann Posted 11 Jun 2012 , 6:06am
post #6 of

I use dark ganache all the time and it is wonderful. a ganache made at 2:1 chocolate to heavy cream without any other additives (butter, corn syrup) will harden to a nice shell. I brush my firmed ganache with shortening or piping gel before applying fondant so that it has something to stick to (i've found the water just beads and rolls off).

Chellescakes Posted 11 Jun 2012 , 9:45am
post #7 of

yep your sure can, I also use the 2 parts choc and one part cream ratio. If I want to add some extra flavour I infuse it in the cream before I add the chocolate.

Bluehue Posted 11 Jun 2012 , 12:25pm
post #8 of
Quote:
Originally Posted by Chellescakes

yep your sure can, I also use the 2 parts choc and one part cream ratio. If I want to add some extra flavour I infuse it in the cream before I add the chocolate.




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Bluehue

Claire138 Posted 11 Jun 2012 , 12:31pm
post #9 of

Although everyone has already said it's fine, I'll add my tuppence ha'penny and agree! I use dark ganache almost exclusively under fondant.

Ashleyssweetdesigns Posted 11 Jun 2012 , 12:37pm

What brand of chocolate does everyone use???? I am making white chocolate ganache for the first time and I want to use something delicious!

yortma Posted 11 Jun 2012 , 1:37pm

I use Scharffenberger or Callebaut, both wonderful.

mcaulir Posted 12 Jun 2012 , 6:43am

I'm in Australia, but I use a mid range white choc melt. It's pretty delicious regardless, and stacks cheaper.

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