I was wondering if putting ganche under a scuplted cake would be a good idea. I see alot of people love using it for their standard cakes but would it work under a sculpted cake? The cake is a stadium shaped cake so it isn't anything intricate but non the less it might be a little difficult to get straight lines. Has anyone attempted this?
I love ganache under my sculpted cakes because you can get the straight lines and build up where you need to also great for detail where you need it too. I rarely use buttercream at all unless it specifically requested.
I agree with Chellescakes - ganache isn't just an Australian thing anymore (but thanks, you guys). Unless somebody asks me specifically not to, I use ganache under both regular-shaped and sculpted cakes. It gives a nice shell to put my ganache on, besides tasting wonderful.