I am not new to cake decorating or baking, BUT I also have not used just a white ganache frosting either. My question is.. will a white ganache be safe to use as the "main" decor on a cake? The cake is to be chocolate, but I want color in it; that is why I am using white ganache. And will it stay.. I am doing a trial run.. but would like your input of how your experiences were with using white ganache as a frosting..