ASo I was telling my mum about how I was going to try using ganache for the first time instead of buttercream to get straight edges with wedding cakes etc.. She then asked.. 'what if the client wants a vanilla buttercream and strawberry jam filling in their wedding cake..can you still use ganache on the outside even though it's chocolate??' Which is where the confusion began..what about bakers who only use ganache to crumb coat, do they only do chocolatey flavour cakes??!! Any answers would be brilliant :)
you could still do do your bc/jam filling and ganache top and sides in white chocolate.It's only to give you a firm straight edge if your buttercream smoothing isn't professional looking.
You use white chocolate ganache on those cakes. It can be flavoured as well.
AI use white chocolate ganache on all my fondant cakes. I like white chocolate because, similar to buttercream, it has a neutral flavor. So whether the cake is white, chocolate, orange, banana... this icing flavor blends well with the cake flavor.
Plus, if I have to rip the fondant off the cake because of a tear or something else, there are no brown chocolate spots on the fondant that will affect the color of the fondant when I ball it up to roll again.
For the filling, I still create a buttercream dam and fill with whatever the client wants as usual.