My daughter emailed me this picture and said she wants a smaller version of this for her wedding cake. I have from now to December to figure out what I am doing. She does not want fondant because she says she does not like it (I'm gonna work on that) and wants a dark chocolate buttercream. This cake does not look like it is covered in buttercream to my untrained eye...but what do I know?

What do you guys think?

Looks like a chocolate gaunche (sp) to me. The only other thought would be rolled buttercream.

Looks like poured ganache to me.

Looks lie poured ganache to me too.

Like Not Lie, Sorry...Looks liKe poured ganache.

I thought it looked like ganache also. She says she likes ganache, so maybe that would be okay.

There's no problem with using ganache is there? I've never made it.

Maybe chocolate fondant that has been steamed with a hand held steamer I think that will make your fondant look like

Molly

It looks like poured ganache.. but i wish it was covered in my teeth marks!! it looks so yummy!! I think I need choc...

Shouldn't be a problem, I've used it several times. I actually use chocolate buttercream for atleast a crumb coat under it, that way when I torte and fill my cakes there are no 'seams' showing. You want an even surface to pour the ganche on.

i do like texasugar says she does. Buttercream it first, then pour the ganache over it .I start in the middle , as i pour and go to the edge of the cake. hth

I just watched a video tutorial on pouring ganache. How do you keep the ganache from completely succumbing to gravity and rolling right off the cake?

Anyone have more tutorials?

Poured ganache is a thin-ish layer. It will coat evenly as you pour.

You also don't want it hot hot. You want to let it cool slightly, still be able to pour but if it is cooler it will layer a little thicker. If it is really warm it will coat thinner.

http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html

This tutorial has some good photos of Sharon Zambito's buttercream coating and then poured ganache coating.

My guess is ganache, probably poured. I have one like that in a cake book.

Sorry should have read responses first. I guess I came late to the party. Seems like a consensus...poured ganache.

It's what the English call chocolate paste - kind of like chocolate fondant, modelling chocolate, and chocolate plastique..

Check out this site ..
http://www.traceyscakes.co.uk/pagesnew/chocolateweddingcakeset.htm

She also sells her own proprietary product which is very popular in the UK