Good morning everyone! I have a few questions about perfecting my fondant and cake appearance. I am new at stacking cakes, my first one did not hold up well in the humidity- the buttercream buldged from the layers and came out from underneath the MMF. Besides the humidity my fondant may have been too thick or the buttercream to thick. I was reading a few forums that suggested using ganache, so here are my questions:

1. Can you fill the layers with buttercream then use ganache as a crumb coat? Will it prevent the buttercream from buldging out of the layers? Or can I fill with ganache and cover with buttercream? Or should I just use ganache for both?

2. Can you freeze the layers if they are either coated or filled with ganache ahead of time?

My cake is 3-4 tiers: 14" 12" 10" 8"

Does anyone have a bulk receipe for ganache?

Yes Mandylynn99 you can do it all those diffferent ways. It will work just make sure your buttercreme is not too soft.

I don't think whatever you use for crumb coating will prevent bulging. It's more of how well you prep the cakes. Here's the best pictorial I've seen on bulging, from CakeBoss: http://www.cakeboss.com/PreventBulging.aspx

thank you so much i am going to give it a try today!!