One of the best fillings and ways to frost your cakes is ganache. Not hard to make, doesn't take a lot of time. I used a white chocolate ganache for this dessert but you can also do chocolate which is the most popular.
Look at the creamy ganache above. Just look at that perfection.
It can also be used as the crumb coat before adding fondant. You just have to smooth it out.
Ingredients
1 1/2 cups heavy cream
1 lb White chocolate, semisweet or bittersweet dark chocolate
Directions
1. In a heavy saucepan, boil heavy cream. Turn off the heat. Add chopped chocolate pieces and let it rest until melted. Use a rubber spatula to stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
Note: For Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate. The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups
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