Silly Question About Ganache And Buttercream Between Layers

Decorating By paula0712 Updated 1 Aug 2011 , 3:33am by paula0712

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paula0712 Posted 1 Aug 2011 , 1:42am
post #1 of 9

So I made my cake today at 10:30am... I torted it and filled it with buttercream then let it sit covered in plastic wrap with a tile on the top until 6:30pm. I then covered my cake in ganache. My question is: will my cake have bulges through the ganache? (I made Planet Cake's ganache recipe). I haven't covered my cake in fondant yet - I normally let my cake set up with ganache overnight - but also in this case, I thought that if I did get the bulge I could ganache again... do I have anything to worry about or am I second guessing myself yet again lol? This is the first time I've used buttercream between the layers I usually use the ganache. Thank you!

8 replies
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AnnieCahill Posted 1 Aug 2011 , 1:45am
post #2 of 9

Did you pipe a dam before you filled it? I don't think you will have any problems. I have never filled a cake with ganache before so I can't comment on the differences between the two. But if you put a tile on top and let it settle for a few hours I think you'll be ok.

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paula0712 Posted 1 Aug 2011 , 1:48am
post #3 of 9

No I didn't pipe a dam.... I knew I should have, but I basically just "glued" the layers together with the buttercream... so far it's not showing any bulge so maybe I'll get lucky this time...

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AnnieCahill Posted 1 Aug 2011 , 1:52am
post #4 of 9

Actually I don't usually pipe a dam if it's just buttercream. I know that's bad but oh well. I'm sure it will be fine.

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paula0712 Posted 1 Aug 2011 , 2:00am
post #5 of 9

Thanks Annie! I'm glad I'm not the only one! lol

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kmstreepey Posted 1 Aug 2011 , 2:22am
post #6 of 9

The ganache will firm up and it will not bulge. I use buttercream with no dam and haven't had a problem with bulging through the ganache at all.

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ajwonka Posted 1 Aug 2011 , 2:38am
post #7 of 9

I agree! you'll be fine!

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KatladyWA Posted 1 Aug 2011 , 3:30am
post #8 of 9

I always taught my students to put a crumb coat on before allowing it to sit. And, you learn many things by trial and error.

Giving yourself plenty of time helps. too.

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paula0712 Posted 1 Aug 2011 , 3:33am
post #9 of 9

Thanks Everyone! It's been a couple of hours and so far so good. The ganache is setting up and no bulge!

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