Hi everyone, a bit of a random question here!
So I got 1kg of white chocolate chips for ganache for a wedding cake I'm making for next Friday but I've decided to use buttercream instead as it's a Victoria sponge.. Im doing a chocolate fudge with salted caramel filling birthday cake (made as a jack daniels barrel) on Wednesday and wanted to use the white chocolate chips in the ganache coating so they don't go to waste.. Problem is white chocolate probably won't go with the taste so could I add cocoa powder to it or would that go weird? I'm a young(ish) self taught cake decorator who makes a lot of cakes for friends and family.. Trying to get experience so I can go professional next year! Tia x
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