AI made caramel ganache using sugar, lemon juice, white chocolate and cream. It looks so delicious and just right to cover the cake. However, I tasted it and it has a slight toffee taste. I didn't think that I burnt the sugar mixture because I added the cream straight after it turned brownish (which is what the recipe said to do).

Is there a way I can fix this or should I start over? Will it change in flavour once fully cooled?

[IMG ALT=""]http://cakecentral.com/content/type/61/id/3110885/width/350/height/700[/IMG]

Toffee and caramel are very similar in taste, honestly I wouldn't change it.

Do you not like how it taste now?

AI am 50/50 about it. I know its not the flavour I'm looking for. But I am not sure what to do to make it any different. Would white chocolate ganache on a caramel cake complement the cake just as well?

Sounds divine - right up my alley, would you mind sharing your recipe?

My take on toffee is that it's just hard caramel, but that may be because I like buttery caramels.

I got the recipe from Taste.com.au

http://www.taste.com.au/forums/viewtopic.php?t=9269

I think I may change my idea and put white chocolate ganache on my cake instead. I havent got enough time to try recipe's out to get the perfect flavour.