Thank you for the input, Artemis and Bittybug! I've decided to try the white chocolate ganache again this weekend, using a good quality white chocolate and increasing the ratio of chocolate to cream from my usual recipe. I don't care too much about the yellowish color. The buttercream recipe I used was the following: http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/ Basically, you beat egg whites and sugar, then beat in softened butter. Just look at the proportions: 3.25 sticks of butter for 4 egg whites! Yuck. Maybe it's just this recipe sucks, but I was more set on ganache anyway so I will definitely stay away from buttercreams. Does anyone have experience with cream cheese icings? Do they hold up at room temperature for a few hours? The cake is sweet and rich (it's chocolate cake with a pastry cream & chocolate chip filling) and i was thinking the tang of the cream cheese might be a good counter, but I've never tried a cream cheese frosting recipe. I am also going to add a few salted pistachios to the cake batter to temper the sweetness.