I've made the giant cupcake several times using the candy melts to make the shell. They turn out beautiful...........until it comes to cutting them. If I'm where there's access to hot water to heat the knife first, it's fine. Without a hot knife it's almost impossible to slice without the shell breaking off. I was wondering how ganache would hold up as a shell? Any suggestions?
i was wondering about this because i wanna make one for easter!!
I haven't tried it for this purpose but yes, ganache would cut just fine. You could even colour white chocolate with powder colours to get a nonchocolate colour if you wanted.
I would make the ganache thicker than pouring, and apply with the base of the cupcake upside down, pouring it over and letting it set. Would not move it until it had been in the freezer for 10 minutes or so, to prevent marking etc as you flip it onto your board.