I'm looking to make the hostess cupcake "ding dongs" but with a white chocolate frosting/coating. What in the world is that on top of the cupcake that is sort of hard? Does anyone have a recipe for a white chocolate "hard" coating? I think it may be ganache. Also, do you just dip the cupcakes in it or do you drizzle it on top and wait for it to harden. Sorry that was sort of confusing... Thanks for your help!

You can use candy melts or white almond bark to cover the little cakes.

Melt it very carefully-don't over heat it. If it is too thick, paramount crystals or shortening will help it thin.

If you need to set it fast, a few minutes in the fridge will do the trick.

Thank you!

This is the recipe (got it from CC) that I use for my giant ding dong cakes. You can substitute the chocolate chips for white chocolate chips.

http://www.cakecentral.com/cake_recipe-715-0-Giant-Ding-Dong-Cake.html