I am icing a chocolate cake with fondant/ready to roll icing and wanted to use a chocolate ganache buttercream to cover it before hand...just had a thought though and am worried that the chocolate will change the colour of the icing on top like a fruit cake does if it isn't covered with marzipan first! Has anyone done this before and can you tell me if it's safe!!
The last thing I want is browny icing!!
Ive never had a problem. As long as the fondant isnt rolled too thin and you allow your crumb coat to set a bit it should work perfectly.
I have never used chocolate ganache but have used chocolate buttercream under fondant all the time. Several of the cakes that I have posted have a chocolate tier - and you can't see it through the fondant.