AOkay, I am having a brain fart. I am trying to recreate mud on top of a cake with chocolate. I want it to stay soft so I am debating if I should just make a small batch of chocolate sourcream frosting or ganache. I want it to stay soft but in shape. Does this make sense? Any ideas or recommendations what I should/could do?
I did a mud-bog cake for my grandson and used chocolate pudding for the mud. The only problem was that it dried on the top so wasn't very appetizing, but it looked great.
chocolate ganache, which is whipped just a tiny bit too long looks just like mud IMO.
i made a mountain biking cake for my nephew recently. the ganache comes out really dark and a little grainy, don't go all the way to butter. mix it and then beat it maybe ten more turns.
AThank you! Did you just make a basic ganache then?
How about chocolate fudge ice cream topping? Just a thought!!