Hello! I'm making a retirement cake and I'm making it chocolate cake with raspberry buttercream frosting in between layers, I am going to use Rich's better cream to frost (by request) but I was thinking of doing ganache over the cakes before frosting. I guess I'm wondering if there will be any problems with the better cream sticking to the ganache, I'd hate to get it decorated just to have it all slide off while sitting on the table, any thoughts on if it will stay securely? I have a few pieces to put on the cake but am not doing any heavy piping. Thanks!!

Bump

you need to test that -- it might slide on you depending on temps but it might be fine -- the last minute is not usually the time for something as untested as this -- it makes more sense to ganache over the bettercream but that's not what they want --

what about ganaching between some of the layers as well as the rasp bc

oh no i got it -- what about just doing the ganache drips around the edges maybe