Soupy Buttercream

Decorating By bakerfairy Updated 16 Apr 2011 , 10:51pm by FromScratchSF

bakerfairy Posted 15 Apr 2011 , 10:16pm
post #1 of 5

Uggghh. I just made a delicious chocolate cake with SMBC strawberry filling and was trying to pour ganache over the top using the drip method. The way I figure, I did two things wrong. 1) I didn't refrigerate the cake before putting on the ganache, and 2) didn't let the ganache cool enough before I started to pour. Now all I have is a terrible looking cake with a puddle of buttercream and ganache sitting at the bottom. What was I thinking?!!

4 replies
KoryAK Posted 15 Apr 2011 , 11:12pm
post #2 of 5

Oh no! It sounds as though you have it right with what went wrong though. Temperature is the key to that look.

julesh268 Posted 16 Apr 2011 , 9:37pm
post #3 of 5

Oh bummer! I might look not so pretty, but I bet it tastes great!

3GCakes Posted 16 Apr 2011 , 9:58pm
post #4 of 5

Agree with Julesh! Maybe not worth framing, but still VERY edible!!

FromScratchSF Posted 16 Apr 2011 , 10:51pm
post #5 of 5

Scrape it off and whip it all together = whipped ganache! Re frost cake. Should be save-able!

But yeah, with SMBC your buttercream needs to be COLD. I pop mine in the freezer for at least 30 mins, and ganache needs to be body temperature.

Jen

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