Hi all,

1. what size cake board do you use? for example I made a 6in cake yesterday and used a 6in cardboard round and I always have to trim the sides to allow enough room for 1/4 in buttercream. It is frustrating! I have seen other people talk about shrinkage but I used WASC and the cake came out 6in.

2. I love ganache and it really is so much easier BUT I cannot use it on every cake. Do people put ganache even on cakes that don't go well with chocolate? Or do you use ganache exclusively on the outside?

Thanks!

AIt's very odd because my choc cake recipe shrinks every time except when it's baked in a 6" pan. I've decided to get some 5" pans so I don't have to trim it for the 6" board. Otherwise I use cards the same size as the cake pans, 8" boards for 8" pans and so on.

I will use ganache if that's what a client wants. It is more expensive than BC so it's not a common request. So, no, I don't use ganache exclusively for outside of cakes. I live in the UK & it's cool or cold most of the year so using BC isn't an issue. I think the Australians seem to use ganache exclusively for cakes.