I've been experimenting with poured ganache, and I'm wondering what works best underneath? I've tried frosting with ganache, letting it set overnight, and then pouring more over the top. That worked well. I've also tried using swiss meringue buttercream underneath, because I like the smooth appearance, but the ganache melted it. I haven't tried anything else underneath. Thanks in advance for the advice!
I just made a red velvet cake with cream cheese frosting and poured ganache on top with chocolate dipped strawberries...yum!
Timing is the key.
For the buttercream, I refrigerate before I pour.
For the ganache, I make it so that it will still pour at only slightly warm. Work fast because the ganache will only be pliable for a very short time.
Then when the cake is room temp, you will either have a ganache that is harder or one that is still a little soft, but in both cases, the buttercream is fine at room temp.
If you need a recipe that can be adjusted, pm me.