I want to do a shoggoth cake for my boyfriend's birthday.
In years past I have always used colored white-chocolate ganache as icing when I want to landscape a bit, but most guests find it too sweet, especially if I need to build up a bit, as I plan for this cake.
I'm looking for ideas what else I might be able to use that also colors well, let's me build up an uneven surface but is not as overwhelmingly sweet as ganache.
ACan you sub some of the chocolate for pure cocoa butter? That would give you a firmer texture too but would reduce the shelf life by a few days.
It's a good idea, sadly it's nothing that's readily available around here and probably pretty expensive if I can find some.
I should point out that I'm open to try something completely different. It doesn't need to be chocolate flavored at all.
I have heard about using sour cream instead of heavy cream with white chocolate to tone down the sweetness but haven't tried it myself ... yet. Equal substituion.
I posted a recipe for sour cream white chocolate ganache awhile back. The sour cream definitely cuts the sweetness.... but it is still too sweet to suit me. But some people really like it. I guess it depends on individual preferences.
Thanks for the tips guys. I decided to do a cream cheese-sour cream filling, which will also double as crumb-coat. Over that I'll do the sour cream ganache. I have no idea if the flavors will work, but I hope the sour cream in both can tie it together.