Will Whipped Store Bought Work "dripping" Effect?
Decorating By Bigbearswife Updated 9 Feb 2009 , 6:30am by dandelion56602
I am making a small cake for my husband for Valentines Day this year since we don't really have a lot of money right now we are just doing a little something special for each other. I am not a good cake decorator at all,...im a cookie kinda girl, but he loves everything that i do and insist that i make it and don't buy it.
SO anyways... i am planning on making a very small marble cake with white icing and doing ganache over the top and down the sides with chocolate covered strawberries and chocolate covered cherries on the top as well.
my extent of cakes is covering a sheetcake in icing and writing somthing on it.... im horrible
and here he is asking me to produce a masterpiece lol
haha so my question you is.. will the whipped white icing from the store hold up under the ganache? He loves the white "whipped" icing and loves ganache and wants both, im just wondering if the ganache would melt the whipped store bought icing down turning it into a white icing "mote" around the cake or if it would be ok. I want to achive the "dripping" effect on it!
Also afterwwards does the cake need to be stored in the Fridge or can it be covered and left out at room temp.
I have poured ganache over the Pastry Pride Whipped Vanilla Frosting and Buttercream. I didn't have any issues with mine. You just have to make sure that your cake is chilled really well.
When you say whipped frosting from the store, do you mean in a can or purchased from the bakery? The bakery kind is like the Pastry Pride or Rich's Bettercreme.
HTH
By whipped white icing are you referring to the canned whipped frosting or Rich's Bettercreme non-dairy whipped frosting/filling?
Don't think I would bother making expensive ganache to pour over either of those... 
You can nuke a small amount of canned chocolate/fudge icing to drizzle over either of the above without melting. (You just want to liquify the canned frosting not bring it to a sizzling boil... If it's too hot, just add a little more canned frosting, or let cool for a bit.)
Everything you ever wanted to know about ganache:
(Overview, master and other recipes including whipped and white chocolate. Also how to glaze, smooth, stack and so much more.)
http://www.cakecentral.com/cake-decorating-ftopict-497433-.html
Chocolate 101:
http://tinyurl.com/ytby97
HTH
I'm assuming you're talking about the Duncan Hines or Betty Crocker whipped frosting. I would probably chill the cake for 20-30 min before & let the ganache cool before pouring. http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html This recipe could be cut in 1/2. I've always had great luck w/ it & the full recipe easily completely covered a 9" cake w/ some left over. If you have some left over you can chill it & make truffles---I like adding a little flavor/oil before chilling (rapsberry, cherry or almond is good). And I use Ghiradelli chocolate chips, not baking chocolate & it's yummy. Good luck. I'm sure you can do it! He'll enjoy it no matter what & that's what matters!
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