I recently discovered white chocolate ganache and love using this instead of butter icing on cupcakes and cakes. You can still colour it like you do with butter icing (you can buy chocolate colouring from most cakes shops – I use Bakers Bin in Centurion). But it is so much tastier and I find it holds up better with the heat in summer.
White chocolate ganache
420g white chocolate
200 ml cream
You can use chocolate such as Lindt or a Belgian chocolate but I think that the Milky bar works just as nicely and kids love it.
Place finely chopped chocolate in small heatproof bowl.
Set over warm water on low heat (water should not touch bottom of bowl).
Stir very frequently until chocolate is melted. Add cream and mix.
Remove from heat. Allow to cool. Cover with plastic and place in the fridge until cold and mixture has thickened. You should stir the mixture every now and again so lumps do not form. I usually make it the day before I need to use it.
You can then spread onto your cupcakes or cake or place in a piping bag to pipe on instead. Top off with a bit of grated milk chocolate.