ok, feeling stupid right now ...i am trying to make a "pumpkin cake" (used the bundt pans like I learned on here) I made my chocolate fudge cake and chocolate ganache because it's always a hit. But now I just mixed up the ganache and am wondering "how did i plan to make this orange?? I know I could use fondant over top, but would rather not this time-it's going to my boys school and last time I took a cake in several people asked if I do cakes without the fondant and I would like to show that I can, so....after that lengthy explanation I guess my question is can i use my ganache only between layers and mix up a different icing for the outside that I could make orange but that wouldn't screw up the taste of the fudge cake/ganache combo??

Thanks!!

How about some whte chocolate fondant tinted orange? I had never used candy clay before and I have been having so much fun with it. I actually mix the white candy melts with some MMF and have come up with some nice looking and tasting fondant. Other than that I mix flavors all of the time. I don't see why you couldn't put a chocolate under the orange fondant and let the folks just peel off the fondant if they didn't want to eat it. Happens all the time with my cakes. I usually put a generous amount of frosting under all of my fondant. Just hang on and I'm sure the other CCers will add to this thread soon. Good luck. Debra

Do you have chocolate hazelnut flavoring? If so, add it to orange colored buttercream and it will only enhance the flavour of the cake and filling.

Other flavours that will work great would be orange, caramel, praline, black walnut or vanilla butternut.

Maybe icing flavored chocolate and tinted orange?

Not sure what else to tell you if you don't want to use fondant.

couturiere-
sorry-still very new at this- what type of chocolate hazelnut flavoring do you use? do you just add it in to a regular buttercream recipe?

Well you have several options.


You can use two flavourings...chocolate extract and hazelnut extract.

I personally use chocolate extract and substitute some of the liquid in my buttercream recipe with Frangelico. ( hazelnut flavoured liqueur)

LorAnn oils makes a chocolate hazelnut oil, and you could add a few drops to your buttercream

Or you can flavour with chocolate extract and substitute Da Vinci hazelnut flavoured syrup in your buttercream recipe.

Or you can just make the buttercream hazelnut flavour since you already have a rich chocolate ganache for the filling. That would be wonderful too!

Wow-thanks for all the options! I'm just amazed at how you all come up with these flavor ideas! And the fact that you're willing to share your ideas and help out us newbies is just awesome!