Next weekend I'll be putting together my final cake for the first Wilton cake course. So far so good. I have a butter flavored WASC cake in the freezer for my base. I also have the filling in the freezer - I used an easy bc recipe from CC and added hershey cocoa along with CoffeeMate White Chocolate Caramel Latte in place of milk. (I have to admit - it is to die for!) Now....
I am thinking about using a white chocolate ganache instead of bc for the icing. Any thoughts? Can I add coloring to the ganache? If so, do I need to adjust the recipe? Does anyone have a recipe for WCG?
I've never decorated a ganache with bc - is it any different than using bc as a base?
Thank you for your help! You all are amazing and I learn something new everyday on this board!
If this is your final cake for the first course I HIGHLY recommend you use buttercreme. Gnache is totally different and if you are not experienced you may have problems. I am a Wilton instructor and I always have my students use the frosting recipe in the book for class.
The last time I used ganache, I poured it. I am open to doing either poured or spread.
I realize the preference for the course is bc, however we are not big bc eaters so I prefer to try something different for the covering. I realize I am being a bit "rebellious" but.....
i just finished the last class of the 3rd course and i covered a cake in chocolate ganache but i covered it with fondant. i tried to post a pic but it would`t post so i posted it my gallerie if anyone wants to look at it and give me any pointers ( i`ll take good and bad) its the green one,with the bow
Ganache is nice to use and definitely tastes decadent. I use it in the spreadable form rather than poured, and I love using it under fondant. It may take additional time for you to get the hang of the smoothing of the ganache if you have never done that before, but I love it. Use the hot knife method. I have used BC on top of ganache with no issues once it has hardened. make sure it is a good crusting decorator icing and you should be okay if you are wanting to venture forward with something new and take a chance.
Thank you all for your encouragement! 
I just can't seem to help myself with experimenting in this class! My baking time is limited so I am trying to make the most of it. I'm not worried about making a mistake or it being perfect as I'll learn more about the process if it doesn't go perfect--- can't you tell I work in performance improvement!!!
Anyhow - I'm not sure I understand all of the talk about 3:1 and 2:1 ratio. Is this chocolate to cream?
Also - any difference in how I add the bc detail if I use ganache?
Quote by @%username% on %date%
%body%