So I'm doing a small section of black ganache on a cake later in the week. I'm using the Wilton black chocolate melts (essentially white chocolate) and heavy cream. I did a trial run about an hour-ish ago. (I added a little of the gel coloring to it also because the cream lightened it to a purple rather than the black.)
Anyway, I poured it over the frosting, and it's chilling in the refrigerator right now. Great color, great appearance. HOWEVER, I think I used way to much heavy cream, and it's still rather liquid-y after an hour. (Who am I kidding, its a more liquid consistency than pudding.)
What ratio of the white chocolate to the cream should I have used to get a stiffer ganache? Kinda fudge-like in consistency so it stiffens up enough that I could pipe on top of it? (I wanted to pipe "Happy Birthday" in frosting, with some piped stars (like you would do on a character cake.)
Help? Please? I only have enough ingredients to test it out once more, then I have to spend money to buy more that I just don't have right now. lol
