Wedding cakes can be a bit stressful Bridget! But we're here 7 days a week on the Baker's Hotline to help if you need us. Adding melted (and then slightly cooled chocolate) will be more stable than adding ganache. But you could get a stronger white chocolate taste if you added a ganache as another filling rather than (or as well as) adding it to the buttercream. Just a thought! There's also quite a bit of wiggle room as far as how much to add. The more you add the stronger the flavor, but also the less silky and buttery the buttercream will be. I would suggest adding it to taste, but having extra on hand just in case. Best of luck and don't forget to add us to your speed dial!

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