Ok so I need some help ) I usually ganache my cakes before I cover with fondant because it I love how super smooth I can get my fondant with it. However, with my almond/vanilla (non chocolate) cakes I think buttercream tastes better. Problem is I can't get it anywhere near as smooth as ganache and if I use too much, then you know I'll have lumpy looking fondant ( SO my question is, I've heard you can use white chocolate ganache and I'm wondering if anyone has had success using this with white cake? Does it taste good or do people find it too sweet? Also is there anyway to flavor the white chocolate ganache to taste like say, vanilla frosting? I would love to find something that tastes like buttercream but applies and hardens like fondant. Any such thing?? Thanks soo much in advance!

Hi again, LadyV! Our minds seem to be running in the same channels today! I've made white chocolate ganache for white cakes, and I personally find it delish! If you want it to taste more like buttercream, you can add vanilla and almond extracts, but you're never going to totally erase the light chocolate flavor. I, of course, don't think of this as a bad thing. What about making your ganache with white candy melts? I don't know if the Wilton ones, for example, taste like white chocolate (the ones I get here definitely do, but they're made by a chocolate manufacturer!). If they're more neutral in taste, that might solve your problem. The recipe for ganache with candy melts is the same as for the one that uses real chocolate, I find. Hope you find a solution to your problem. I'm like you - I always use ganache under my fondant, in my case mainly because it holds up best in the hot, humid climate in Cancún.

Do you mind sharing your cream to white chocolate ratio? I having a hard time finding the right balance. I've tried the microwave and double boiler methods and think i'm having to add too much cream to get my white chocolate to melt smoothly and then my ganache doesn't harden all the way. I've been using hershey's or toll house white choc chips could that be the problem? Thansk!

I've used the white chocolate on cakes. I didn't eat any of it myself, but I was told it was good.

You can flavor your ganache, look into the concentrated candy oils. You could actually flavor it a lot of different ways.

Thanks ladies! I guess the best way to find that perfect flavor is to experiment! I'm gonna try just some regular white chocolate chips and add some vanilla to it and see what happens, LOL. )

@Hollyberry, the ratio for white chocolate ganache should be 3:1, so 36 ounces white chocolate to 12 ounces cream (just an example).

Ok thanks! Can't wait to try it!

Hi Marianna! Thanks so much...I really dont want to completely erase the chocolate flavor, I guess Im just concerned that some people might not like white chocolate or that it might be too sweet. I think I am going to maybe do part ganache, part buttercream. That way, it will firm up a little before I put the fondant on. I have no clue how that will turn out but it wont hurt to try. I'm just really searching for the perfect complementing flavor to my white cakes )

I only use white chocolate ganache, and IMO it's a lot less sweet than buttercream and has a pretty neutral flavour. My customers LOVE it!

I covered my sister's wedding cake in white chocolate ganached under the fondant and I had to use a ratio of 4:1
It was not too hard when set..the knife went through just fine and the taste is soo great.

Any suggestions on a good quality white choc? I've just been using white choc chips and I think that may be my problem. Thanks!

Ok I made some white choc ganache a few hours ago and you guys were right! It tastes great! Its not set yet of course but I tasted some on vanilla cake and I loved it. Not too sweet at all. This will go great with buttercream filling. I used some nestle white choc chips. Not sure if thats considered a "quality" white choc but it tastes good to me! )

You could also try whipped white chocolate ganache!! It is so yummy! There is a recipe on here for whipped chocolate ganache. I read that you need to have about double the white chocolate (compared to milk or semi sweet). It makes a wonderful filling and I would think a great base under fondant!

I've always used the 3:1 ratio for white chocolate ganache. The brand I use is local (I think it's Turín), so I can't recommend a brand for the US. I've never found much difference in whipped versus unwhipped ganache (I've tried them both), so I usually don't bother with the whipping. So LadyViola, are you still thinking about mixing the ganache and the buttercream or will you fill with buttercream and ice with ganache? Let us know how it turns out, whatever you decide to do.

ok dumb question.
I've been reading these comments and have a question or two. I made choc buttercream ganache one time last week. Of course I added the buttercream, but you can use just the ganache itself without the other?
So just the chip, cream? butter???
pour it on and eat?
fill and frost?
sorry still a newbie.
thanks, Wendy

Yes, Wendy, that's exactly right.

thanks for the info.