Posted by Neil Sheldon CPC on September 05, 1997 at 22:39:38:
In Reply to: ISO Fondant that isn't fondant posted by Karen Upright on September 05, 1997 at 20:04:08:
: I have a client who wants the look of a fondant covered wedding cake, but doesn't like fondant. She also doesn't want poured fondant. Basically, she objects to the cloying sweetness (I admit I concur). I never use, and she won't eat, shortening based icings, so that's out.
: I've seen recipes for white chocolate dough. Has anyone worked with it? Any advice? Any other suggestions appreciated.
Hi I use a white chocolate ganache to cover a mango mousse torte I make maybe that would work . I think white chocolate plastic dough would be to stiff, maybe she would like Marzipan. There is a woman in New York that makes Swiss buttercream look as smooth as fondant I cant remember her name but check out Collete Peters Wedding cake books she has some good ones. Good luck chef neil Recipe white chocolate ganache 5# white chocolate 1qt heavy cream .