Hi, I'm hoping someone can help me.
Still a newbie to all this...
When filling my cake, do I put the ganache on top or bottom of the filling?
Also, if I add fruit (on top/or bottom of the filling and ganche) which order do I put them in (ganache, filling and fruit)
Is it too much to be putting it when filling a cake?
I look at it now and it looks like a lot.
This is probably a very easy question for most of you...

Thanks a buddle!

MelliC from Montreal

Well, I've never used it, but on the shows that I've seen them use it, they put it on top of the filling. I'm curious to see what the experienced say... Can the experienced also say if a cake with gananche inside it or outside of it has to be refrigerated?

Thanks.

I'm confused on why you want ganache, fruit and filling all in the same 'spot' on a cake? Almost seems like over kill to me. But I could be wrong? Hopefully someone that has done it can give you some insight.

SC, I've read that ganache is safe to leave out.

I am a cookbook addict and I think I have almost every book by the major bakers today. This is a common trend.

MellieC, I have seen it used on four layer cakes. The most popular seems to be a thin layer of ganache that does not go down the sides of the cake. Level your cake, cover with the ganache, let it set or even chill it. Then add your buttercream and fruit. The key, just like a jam layer, is to not use it on every layer, maybe above the first and third layers. If you use it first, you can get that perfect line of chocolate that looks so nice.

This sounds like a great idea to add to a strawberry cake. Good luck. It will be great.

Scp, I hadn't heard of that -- good stuff! Thanks for sharing! : )

(It's always fun to see what others are doing, and now I have something new to try.)