I don't know what I should put under white choc. ganache if it is even a such thing. I'm sure it is. I think you use less whipping cream

Do I put wht. choc buttercream or will that be to much (perhaps regular b/c)?

And can I use regular choc. cake?

Would this taste fine?
Has anyone done this before?

this is for a grooms cake, I made one with choc. cake with chc. buttercream with chc. ganache on top for the tux cake but this groom is wearing white so he wanted wht. chc. ganache

i made a deep chocolate cake and then put the white chocolate ganache on w/ out any kind of BC..

becasue white choc. ganache has a tendency to let the cake show through, I found I had to let first application set up and then do a second application.

i finished off w/ raspberries and blackberries scattered on top.


YUM! -- they devoured it

My mouth is watering, they both sound yummy. Would you share your white chocolate ganache recipe? I've made chocolate ganache but would love to try the white chocolate.

i started w/ the standard recipe for reg. chocolate ganche, only substituting white instead. found you have add more white to get right consistency -- it melts more runny than reg. choc.

proceeded by "look & feel" method (I only measure when sratch baking or doing something very "fussy"....other than that "looks/smells/feels/tastes right is my method)

white chocolate ganache sounds sooo good! I might have to give this a shot with a dark chocolate cake.

white choc ganache proportions I use
Footnote
White chocolate use nearly double the chocolate to cream
240 ml cream
455 g white chocolate

Thanks, Doug you have come to my rescue again.
Thanks Cheftaz for the recipe.

Just as a side note ...I've done a lot with white chocolate ganache, and it's really good with a little bit of almond extract, and also with fresh grated orange peel...that has always been popular.