Welcome to the Cake Decorators Q&A

Hi,
I have a dilemma I’m making my mother-in-laws birthday cake and I’ve picked the wrap cake to do. She loves the moist chocolate cake which I have baked numerous times but her favourite “chocolate” is white. If I cover the moist chocolate cake with white ganache (to support white cocoa form) will this taste odd?
Thank you Jade

No it will taste great I do it all the time

Ah fab! Ill give it a go then! X

I always add a flavouring to my white chocolate other wise it can get a bit sickly. This may be of interest to you http://www.thecakedecoratingcompany.co.uk/catalog/index.php?cPath=937, look for new food flavours. x

Thanks MWL, what sort of flavouring would compliment the moist chocolate cake and also the white chocolate ganache and coco form? X

I’ve used Pinacolada which stays clear and tastes tangy. Flavours are really your preference, you could use orange which would compliment the white choc and the moist cake. Papaya, banana, melon, keylime, raspberry, strawberry and mint are all flavours I would use. I’m not sure if all the powder flavours stay clear when added to icing or ganache so best either email or phone them to check for certainty. They also do a variety of LorAnn oils which I would use again. I also make up my own flavours by infusing herbs and spice and vanilla pods into the cream. If you want to try this, add herbs or spices, different flavoured tea like Earl Grey or Chai to the cream when you are heating it. Leave to infuse the flavour, strain and reheat the cream to melt the chocolate. If you want a mild infusion strain after a couple of minutes or just taste for strength. Sometimes white chocolate will become slightly tinged from the infusion but it doesn’t worry me. I’m just making you aware so you’re informed, wouldn’t like you to spoil anything. If you use mint go steady because it is very strong and the flavour develops as it stands. It’s worth experimenting with these ideas first, hope they help. x