I'm thinking about making a cake filled and frosted in white chocolate ganache. I was just wondering if anyone has colored ganache successfully? Can I use regular gel colors or will it react strangely with the ganache? I am using a simple ganache recipe that uses white chocolate chips, heavy cream, and corn syrup. Thanks for any suggestions/comments!
I used my icing colors to color the white ganache and it seemed to turn out fine. I will say that it was a lot darker than I thought it would be... didn't take much color to get it dark, either. You might want to keep that in mind when making it, in case you want it to be more "pastel" Good Luck. HTH
I read recently (haven't tried it myself yet) - that you can add the coloring to the cream before combining with the chocolate. Also read to use the white wilton candy melts.
I would presume that if that worked - you might be able to just use the colored melts?
uhmmm.. 
ganache it is a mix of chocolate with water anyway..the combination of this unmixable ingredients is called emulsification, the mix of fat from the chocolate with the water in cream that results in ganache.
usually we dont combine water and fat right but in this process it happens...
so i not sure if regular gel colors will help.. but I will try the candy making colors cause that one ,the base it is oil....that will be may suggestion....and thanks for the idea cause im tryng to make cupcakes for the prek...and i will be using ganache also....but I think I will try white ganache colored with candy colors..
but my recipe for white chocolate it is this
8oz white chocolate
4tablespoons 1/2 stick unsalted butter
1/4 cup heavy cream
1 tablespoon light corn syrup
chop the chocolate fine,with the butter
bring the cream and corn syrup to a boil over a medium heatpour the hot cream over the chocolate slowly stir .let it drop at 70 F to used it
let me know if you used it before me im going to do that on thusday night
good luck for both of us! 
FYI - I made some last night to try it and poured over cupcakes... I used Wilton's recipe - 1 14 oz bag melts (I used white) chopped up in a bowl - brought 1/2 c heavy cream to a boil and poured over. Worked beautifully. Tasted great.
Stored some in and some out of the refrigerator - the ones in the refrigerator seemed to slide down a tiny bit producing a slightly rippled effect I wasn't too pleased with. Doesn't look terrible, but not perfect. The ones I didn't put in the refrigerator turned out perfect.
Yes - have used as filling. I put some in the fridge a bit (only a few minutes for ganache made with candy melts, much longer for chocolate ganache). Whipped it up in the mixer. Used it for the border too.
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