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Chocolate Icing

I need to make a Wedding rehersal cake (white and chocolate marblized) in October and since the groom loves chocolate I would like to frost it with a Chocolate frosting. I have a ganache recipe but don't know if that would be appropriate. It needs to take a long ride after it's iced ( about an 8 hour ride) and I need something that won't melt, or I guess I could ice it there which might be the better solution. Any suggestions would be greatfully received. Carol

Reply to
Carol L
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Chocolate rolled fondant is bulletproof.

Reply to
Vox Humana

I appreciate the suggestion for fondant but I just don't care for the texture of it in my mouth.

Reply to
James Lauffer

I thought you were making it for a wedding.

Reply to
Vox Humana

You could always go early and do the icing after you get there.

Reply to
Davida Chazan - The Chocolate Lady

I use ganache on cakes all the time as well as chocolate buttercream and don't have any extra problems with it traveling okay.

You could also use chocopaste and it would be the same consistancy as rolled fondant, only taste better.

Reply to
Cake Wmn

I just use the basic "buttercream" icing from Wilton...

to make 3 cups...

1 tsp. clear vanilla extract 3-4 TBSP. water (more for chocolate icing ) 1 c. solid vegetable shortening 1 lb. sifted confectioners sugar (4 cups) 1/4 c. Hershey's unsweeted cocoa

Cream shortening, flavorings and water. Gradually add sifted confectioners sugar and cocoa and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Add additional liquid to make desired consistency.

Reply to
LMW

Reply to
Carol L

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