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?!!

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

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

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

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