Hello. I am attempting to make a Boston red socks cake. I wanted to avoid fondant and sometimes use modeling chocolate. I want a very white covering. I love ganache, but the white chocolates are usually some what yellow. Has anyone made ganache with candy melts? My fondant cakes never seem to come out crisp and sharp so I needed an alternative. Thanks to anyone with advice :)
I guess I cannot add the picture
I've heard that people do/can use candy melts for ganache (tho I've never tried it).
You can also make your white chocolate ganache whiter by adding white food colouring (Wilton White White or Americolour Brite White). Lessen the amount of cream in the ganache tho to compensate for all that extra liquid in the food colour.
I wouldn't do it. Candy melts are yucky.
Candy melts will definitely lower the quality of the ganache; the taste will be very different. Are you willing to sacrifice quality for color?
Thank you for the suggestion. I have heard of using a touch of violet to minimize the yellow. But just adding white is definitely something I can do.