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!

It will be fine!

I always use dark ganache and it works great!

I always use dark ganache and it works great!

Thanks so much!

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).

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.

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.

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

I use Scharffenberger or Callebaut, both wonderful.

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