AI've ga ached, & I've butter creamed....but never together.
Any tips? I have this fear that the ganache will melt off the buttercream.
I thought I'd thiriughly chill the frosted cake butter creamed, then make the ganache (white chocolate) & allow it to cool, but still enough to pour for a smooth glaze.
This it work?
If I am reading this correctly, you want to ice you cake with buttercream and them pour ganache over that to serve as a second layer of icing?
I have done this before, but with a vanilla buttercream and a dark chocolate ganache. I chilled the buttercreamed cake and then poured the cooled, but still pourable ganache over the cake. My intent was to have the ganache drip down the sides. I didn't use it to fully ice the cake, but I don't see why you couldn't.
Good luck, seems like you have a good plan.
AYes, I want to ganache over the buttercream layer.
Somehow I have this fear that the warmth would cause the buttercream layer to slide right off.
Guess it would still taste good :grin: