I am going to make a cake in a bowl shape (1/2 a sports ball pan), and make it look like a coffee cup. I am covering it with white fondant. On the "coffee" part of the cup, the middle, I want to use chocolate. Would it be best tro buy some chocolate fondant (I can possibly use it for my son's snowboarding cake, he wants yellow cake...with chocolate frosting, and I'm making a snowy hill, from the other half of the sports ball pan...lol) I'm pretty sure I can use the chocolate fondant for his cupcakes he also wants. There is the coffee cup cake, and then on December 8th, there's the snowboarding cake.

So, for the chocolate "coffee" part of the cup, should I use chocolate purchased fondant? Chocolate ganche I thought about using, but I need so very little of it...and I'm pretty sure chocolate ganache doesn't freeze. Can I use chocolate crusting buttercream on thew fondant "coffee cup"?

Have you thought of using modelling chocolate?

Modeling chocolate would work well.. I have Friday night and Saturday, for the most part, free to make it and decorate it. They sell that at Baker's Rack. It is 10 minutes from the gym I go to Saturday....I think you just solved it! I have to go there and buy an odd shaped box.

Just to tag along to this a little... TexasSugar do you have a good ganache recipe? I have a pirate cake that I need to make and was thinking of covering it in ganache in order to make it a bit more sturdy.

Thanks in advance!

Vicky

Ganache absolutely freezes, I do it all the time. Love it!

Dark chocolate is a ratio of 2 (choc) : 1 (cream)
White and milk chocolate is a ratio of 3:1

I freeze ganache all the time, it comes back perfectly!

Okay, ganache is cool, but would you please explain the difference between ganache, and frosting? I think I've eaten something with ganache, but not sure what it is.