Spreading Buttercream Over Ganache
Decorating By BatterLover Updated 19 Jan 2011 , 11:32am by BatterLover
I've never tried this but can you spread buttercream over hardened ganache? Will ganache affect the crusting of the BC? I also wonder if smoothing the BC might damage or crack the ganache?
I do the opposite. I cover my cake with buttercream, chill it. Then pour warm ganache over it. Never tried do it your way.
I ditto Octther. I use the buttercream to crumb-coat the cake and then put the ganache over the buttercream.
I did it on this cake, and it came out really nicely.
http://cakecentral.com/gallery/1593452
I was able to spread it really smooth with no problems.
I use ganache a lot - especially on shaped cakes and when I need to hold sharp/square corners. When I do this, I spread ganache over each layer. After it sets, I spread on a layer of buttercream. Then I stack and weight the layers. After trimming the edges of the layers, I spread on a healthy coat of ganache and smooth it with a spatula but don't get too anal about smoothness. After the ganache sets up (sometimes I hurry it along in the refrigerator) I apply a generous buttercream icing. In most cases, I then cover the cake with fondant (after smoothing the buttercream). Occasionally, I do fondant right over ganache, but don't like the way that the fondant sticks (or doesn't stick) to the ganache. If I want to maintain really sharp corners, I just apply a thin coating of buttercream to adhere the fondant to the ganache. Everyone seems to really like the flavor and texture interest that the ganace provides, so I use it a lot just for that.
I have a semi-related question...regarding chocolate as the underlayment. Can I ice my cake in chocolate crusting buttercream and lay white or pastel fondant over top?? Will the chocolate bleed through? Thanks in advance.
I have made several wedding cakes with chocolate cake with chocolate buttercream tier and covered with white fondant. The chocolate doesn't bleed through. You just need to work carefully not to get the chocolate on the exterior of the fondant. See the white on white wedding cake in my photos.
I have made several wedding cakes with chocolate cake with chocolate buttercream tier and covered with white fondant. The chocolate doesn't bleed through. You just need to work carefully not to get the chocolate on the exterior of the fondant. See the white on white wedding cake in my photos.
Thanks for the info. I've been wondering that for a long time. Also, that white on white wedding cake looks awesome!
Use the Wilton No. 789 Cake Icer to loosely pipe the BC over the ganache - use a warm, dry spatula to smooth over ..
Thanks for all your input, everyone. At least I know it's not a crazy idea and it's do-able!!
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