It's my Son's birthday next weekend and I'm baking him a chocolate based fire engine cake. I've previously baked simple sponge cakes, scones etc but nothing involving ganache.
I want to use a white chocolate ganache but from the videos I've seen, once set, the ganache tends to not be white but more of a creamy / beige like colour. To make it more white you can whisk it.
So, my question is, if I whisk it to make it more white (and more fluffy) does that impact the way I can use it in the cake? The cake will be made up of 5 layers and there will be ganache in-between each layer as well as the whole cake being covered with the ganache before the fondant goes on.
Also, any tips / things to watch out for?
whipped ganache is like buttercream where you have to spatula it on rather than pour it -- the baker's brand wh choco is very white but I've never made ganache out of it that I can remember so it might go creamy colored
My question is why is the color of the ganache an issue if you are just going to be covering it in fondant?
good question, freckles
If I need for it to be super white, I use Wilton Bright White Candy Melts. Maybe not quite as good as expensive chocolate, but still yummy.