I'm making a chocolate cake with ganache filling for my daughter, but I want to color the buttercream and do the petal technique. I thought a white choc. cream cheese would go well with the chocolate, but will it hold up to piping? I've scoured google and CC for recipes and I've found some that sound yummy, but no mention of whether they are firm enough for this application.
Can anyone advise?
I personally would make a small 2 tier cake and try it. I make that icing also and it is very soft. I guess you could do it a little at the time . fridge in between and keep it cool. If taking elsewhere, take it frozen. I have done it all . lol!!!
Oh, thanks Icer101. That sounds like more trouble than I need right now because I'm also making a frog/swamp themed cake for my one yr. old grandson to take on the same trip. Maybe I can find a recipe for just white chocolate b/c without cream cheese. Oh well!