White chocolate ganache, swiss meringue or fondant?
Hi everybody :)
I was asked by a friend to make a wedding cake for her but it’s first of its type, I’ve never made such cake before. Therfore I’d like to ask you for a little advice :)
I was asked to do a simple white wedding cake with ruffles (creamy or fondant ones) as you can see example photos below. BUT the wedding is going to be in July when it will be quite a hot weather of course. So here comes the question – should I use swiss meringue buttercream to cover the cake to have it nicely white but be terrified about melting butter OR should I use white chocolate ganache which will be a bit yellow (right?) but possibly harder and more stable (right? :)) OR cover the cake with one of these and also with fondant and make fondant ruffles on top of it to be sure nothing will melt?
Important to add that the cake is going to be displayed indoors and max. few hours before being eaten so should be quite OK but I would like to hear experiences from more experienced bakers :)
Could you please advise?
Thank you so much in advance.
6 Replies
Hi Yuri,
Personally I’d go for ganache but if you’re wanting it really white you could consider using white candy melts or just add in some superwhite. I can’t give a definite answer of which would hold up better as I’ve never made a cake like that before either but personally I’d play it safe and use either ganache or fondant.
Hope that helps and good luck, can’t wait to see it x
I would do Swiss meringue, chill well and cover with the fondant. I have never been able to make a nice white ganache and I think SMBC tastes nicer.
Shirley
Thank you so much ladies.
Charlotte – Is it possible to add superwhite into ganache? Or does it work just with buttercreams and fondant?
I’m still thinking about white ganache (and making it whiter) as it seems to hold well and bride liked the taste of it or to use fondant to have it really white (and possibly even safer).
Here’s something I came across Yuri you might like to try. Seems simple…you could try this on a overturned bowl. See how it holds up. Being it’s chocolate, would taste good too.
http://www.eat-the-evidence.com/category/gummy/flexible-chocolate/
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Hi Yuri, I found this on Paul Bradford, suggests using superwhite, titanium dioxide or white candy melts, I think any of those options would work for you, I think it’s just a matter of preference, hope it helps, good luck.
http://www.designer-cakes.com/questions/whitening-white-chocolate-ganache
Thank you so much June and Charlotte! I will try superwhite option, hopefully it will work fine.
Thanks again for your help :)
