AHi, I'm making a triple chocolate layer cake and plan to cover the cake with sour cream ganache and fondant. My question is whether sour cream in the ganache will negatively react with the fondant. First time I used fondant, I had a carrot cake covered with cream cheese frosting and it was a total disaster.
Here is the recipe for the ganache: 340g dark chocolate, chopped 100g unsalted butter 2 tbsp golden syrup 60ml whole milk room temperature 110ml sour cream, at room temperature
Method: Melt the chocolate with the butter and golden syrup in a double boiler over barley simmering water. Remove from the heat and whisk until smooth. Whisk in the milk and sour cream. Leave to cool until it becomes the thickness of mayonnaise.
Any thoughts, ideas or experience with sour cream ganache under fondant? Any help will be greatly appreciated.
AI have made ganache with sour cream and white chocolate with no problems (it helps cut the sweetness of the white choc a little.)
I don't add anything else though, so I'm not sure how your recipe will turn out.
AFor anyone who is curious to know, the sour cream ganache worked fine under ganache because it dries/ crusts and doesn't cause the fondant to slide off as I feared.