So, I just did my sisters' 30th birthday cake. It was a chocolate mud cake, and was sort of a trial run on her wedding cake that I am doing next month...geez it creeps up soon!. It was white chocolate ganache, but I had a horrible time trying to cover the dark colour coming through (without putting a layer of anything under it), anf the ganache turned out a little too yellow. The thing was I put it in the fridge to be the right consistancy, but whe I took it out again it kept melting back. Any ideas on what icing would be better...a white chocolate kind. The birthday cake was a hit and everyone loved it, but it was annoying. What icing do the professionals use? the wedding cake is two tiers of dark mud cake and two of white mud. I need them to end up the same 'whiteness' when iced. Anyone help???? I am really worried about it. Any ideas would be greatly greatly appreciated. I hope this all makes sense...its all over the place!lol

White chocolate is ganache is so soft....why not cover the chocolate layers with a thin coating of buttercream and then cover with the ganache? Do not add butter to the ganache. White chocolate is too soft to handle even more butter. I *think* I saw a recipe that added cream cheese to white chocolate to make a more stable frosting.

good luck and hope someone can offer more help

Also, make sure your white chocolate contains cocoa butter, and not a substitute like palm kernal oil.

thanks guys...does it change the taste of the icing if i use buttercream underneath, i have a feeling it would take away from the 'chocolate' taste

You could try to add a bit of melted white chocolate to your buttercream. Just to give a hint of chocolate flavor.

Here is a recipe I found. You might need to make a small practice cake to see if it is the right consistency.
http://www.geocities.com/webcipes2/cake/e190.html
traci