White Candy Melt Ganache? Yes Or No? See Photo

Decorating By MELROSE315 Updated 21 Apr 2015 , 1:14am by MELROSE315

MELROSE315 Posted 19 Apr 2015 , 9:50pm
post #1 of 8

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 :) 

7 replies
MELROSE315 Posted 19 Apr 2015 , 9:54pm
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MELROSE315 Posted 19 Apr 2015 , 9:57pm
post #3 of 8
MELROSE315 Posted 19 Apr 2015 , 9:57pm
post #4 of 8

I guess I cannot add the picture 

Magic Mouthfuls Posted 20 Apr 2015 , 4:34am
post #5 of 8

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.  

Jedi Knight Posted 20 Apr 2015 , 4:36am
post #6 of 8

I wouldn't do it. Candy melts are yucky.

TheresaCarol Posted 20 Apr 2015 , 12:49pm
post #7 of 8

Candy melts will definitely lower the quality of the ganache; the taste will be very different.  Are you willing to sacrifice quality for color?

MELROSE315 Posted 21 Apr 2015 , 1:14am
post #8 of 8

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. 

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