I have just started using ganache under fondant and love it. I've only used white chocolate ganache under my wedding cake fondant but with the heat of summer coming, I'm thinking of using dark chocolate ganache as I understand it's more stable than the white. My concern is whether the dark chocolate will show through the white fondant (I'm using Albert Uster's white chocolate fondant)

Has anyone tried dark choco ganache under white/ivory fondant? Any tips, suggestions, warnings are eagerly awaited.

I tend to use dark chocolate ganache under most of my cakes, unless it's a white choc mudcake then I'll use white. Dark chocolate ganache is more stable but it all comes down to the choc to cream ratio. I don't think you'll have a problem with the ivory fondant showing through as long as it is not too thin, I try to get mine to about 3-5mm.

HTH!

Good luck & remember to have fun!

Cheers!

CandyCU, thank you so very much. You give me courage to tackle this cake.

Yes, i use it under Ivory and white Fondant - never shows through -
A good Milk Chocolate will give you the same finish - just incase you didn't want to use dark...

Enjoy.

Bluehue

I have had one issue with this! When you cover a dark chocolate ganache cake with light colored fondant (in my case it was pink), it will very subtly tint that fondant! - the way I found out about this is after I covered my cake in pink fondant, I used the same fondant to make some decorations and when up against the pink cake (which was the same fondant), the pinks weren't quite the same color...the cake was just a shade darker. I actually didn't notice when I put the fondant on the cake...it was only when I put the same fondant on as decorations. So, if you don't have something to compare it to, it will look beautiful and you won't be able to tell there is a dark finish under. Just be careful if you're using the same color for decorations...you can see a difference. And, by the way, I'm super anal about those things...most people (including my client) said they didn't notice it!

Here's the cake: http://cakecentral.com/gallery/1391292
*you can see the tea pot handles/spout are a slightly "brighter" pink...but it was all from the same batch of fondant.

I was concerned about this too on the last wedding cake I did. I used ganache on the 16" tier and just buttercream on the 3 tiers. After applying fondant on all the tiers, I couldn't see any difference, I was worried since I only used chocolate ganache on one tier, thought there might be a difference in shading, but couldn't see any.

I stand in awe of all of your work but most of all I appreciate each of you being so generous with your help. This is a bit off topic but the reason I love this site is all the wonderful bakers and decorators from around the world who share their knowledge, experience and "secrets" with each other. If the rest of the world would act with such kindness perhaps this planet wouldn't be in such sorry and turmoil.

I successfully made an ivory fondant covered multi-tier wedding cake with dark chocolate ganache under the fondant. It didn't show through and the guests were pleasantly surprised to find a layer of chocolate in there.