ADoes anyone have a good recipe for White Chocolate Strawberry ganache that could be used under fondant? Would just adding strawberry flavoring or extract, such as Lorann's or Olive Nation, do the trick?
I just add extracts or liqueurs after the ganache is all combined. Amounts to taste. Just start with a bit and keep adding until you're happy.
I always flavour the cream first, unless it's a liquor I'm adding. I heat it up though with whatever I am flavouring it with in it, then let it sit til it comes to room temp.
Works really well with tea bags, I usually use 2 bags per cup. I have seen strawberry tea, so that would work.
AThank you both so much. My husband does not like white chocolate, but I want to ganache a strawberry cake for him. I'm wondering what other glaciers might complement it? I am going to use a cream cheese flavored (American BC flavored with Lorann cream cheese flavoring) as the filling