Spreading Buttercream Over Ganache

Decorating By BatterLover Updated 19 Jan 2011 , 11:32am by BatterLover

BatterLover Posted 16 Jan 2011 , 1:20pm
post #1 of 10

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?

9 replies
Occther Posted 16 Jan 2011 , 1:28pm
post #2 of 10

I do the opposite. I cover my cake with buttercream, chill it. Then pour warm ganache over it. Never tried do it your way.

cabecakes Posted 16 Jan 2011 , 1:34pm
post #3 of 10

I ditto Octther. I use the buttercream to crumb-coat the cake and then put the ganache over the buttercream.

snocilla Posted 16 Jan 2011 , 2:10pm
post #4 of 10

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.

ycknits Posted 16 Jan 2011 , 2:28pm
post #5 of 10

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.

ccc407 Posted 16 Jan 2011 , 2:34pm
post #6 of 10

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.

Occther Posted 16 Jan 2011 , 3:03pm
post #7 of 10

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.

ccc407 Posted 16 Jan 2011 , 11:35pm
post #8 of 10
Quote:
Originally Posted by Occther

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!

auzzi Posted 18 Jan 2011 , 2:28am
post #9 of 10

Use the Wilton No. 789 Cake Icer to loosely pipe the BC over the ganache - use a warm, dry spatula to smooth over ..

BatterLover Posted 19 Jan 2011 , 11:32am
post #10 of 10

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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