Is it better to crumb coat in a white chocolate ganache, for those cakes that will be covered with white or light coloured fondant. Also, can I freeze white chocolate ganache covered sponges?
Thank you.
I don’t find it does, at least not significantly enough for me to worry about. To be fair I use ivory sugapaste 98% of the time. Perhaps that’s why I don’t see a change. Paul does mention in one of the tutorials that a slight difference can be seen if white ganache is used in some tiers and dark in others. In which case a thin layer of white ganache can be used over the dark once it sets completely. Alternatively you could use white ganache under the icing. Some people do notice a differences as in this comment from member Doodlecake http://www.cakeflix.com/questions/madeiravanilla-sponge
Ganache sponge can be frozen. Let it firm up in the fridge first then wrap it well in several layers cling film and heavy duty plastic bag. Place it in a cake box before freezing to help prevent freezer burn and damage. Depending on the size of cake defrost at room temperature 12-24 hours before you need it. Take most of the wrapping off but keep the cake in the box and ice once any dew or sweating has dispersed.
Hope this helps.
Happy caking and you’re welcome!
9,925
I ganache my cakes and not had a problem with white fondant though do put on quite thick. I do decorate top and like novelty cakes so maybe that detracts from seeing it. However I have always found the help from madeitwithlove so valuable and would cover with white chocolate if unsure.
Ps have also frozen with no adverse effect and a great help! Enjoy
xx
