And away we go. I decided to go with the theme of the picture, and do a banana flavored cake. I had liked working with ganache under fondant for my Guinness cake, so I decided to try and make a peanut butter/white chocolate ganache. I had read that a 3:1 ratio for white chocolate to cream worked, so I guessed that peanut butter chips would work the same as white chocolate.
For the ganache:
1, 10 oz. bag peanut butter chips
14 0z. white chocolate, chopped
8 oz heavy cream
6 Oz peanut butter
Combine chips, white chocolate and peanut butter in large bowl
Heat cream until bubbles form on sides- just to the boiling point
Pour cream over chocolate, cover and let stand 5-10 minutes
Mix it together until well blended, then cover and let sit overnight
On a Sunday night I baked the cakes (one 10", 3" high, and 1 9" 1.5" high), made the ganache, 2 batches of MMF(marshmallow fondant), and a batch of modeling chocolate. After the cakes were cooled I wrapped them in plastic and threw them in the freezer. (I always freeze my cakes before decorating because I think it makes them moister).
On Monday, I transfered the cakes into the fridge a few hours before I got started to let them thaw a bit. When I was ready I got out my cake drum, cake, ganache, and photos of B. to get started:
UPDATE:) All doggie parts survived the car ride and my sister liked it so much she went and got the dog and the banana shoot for a photo shoot. Poor Mr.B now knows what the celebrities feel like being stalked by the papparazzi, as me, my dad, and my sister were all taking pictures at the same time:)