ganaching under fondant

I use milk chocolate ganache under my fondant on all my cakes. I have never had a complaint that it altered the taste of the cake or the filling.

I use white chocolate ganache on sponge cakes and it enhances the taste and get positive feedback each time :)

Thank you very much for your input :)

Used to use buttercream, now always white chocolate ganache. Or if it’s a chocolate cake then dark chocolate ganache, always good feedback re the taste.

I always use dark chocolate ganache for all my fondant cakes. 50:50 = Couverture 55% dark : Dark compound…Its an hit between my clients…Less sweet sponge cake , (3:1) dark chocolate ganache frosting and fondant covering…

I use ganache under all my fondant. Dark chocolate for chocolate cakes, and white for all other flavour (vanilla, lemon, etc) its taste and looks beautiful…no complaints :)

I, too, do not care for white chocolate because I find it too sweet. I had made ganache with it substituting sour cream in an effort to cut the sweetness. I have also substituted fruit puree for some of the cream. I think I liked the one with the fruit better. I made it with puree from frozen blackberries and it wasn’t sweet at all so really cut the sweetness of the white chocolate. In case you want to try, I used 4 parts chocolate, 1 part cream, 1 part fruit puree. I did not use this under fondant so can’t say how well it would work.