Ganache Crumb Coat

Decorating By elefever0727 Updated 3 Jul 2015 , 3:42am by Apti

elefever0727 Posted 2 Jul 2015 , 8:50pm
post #1 of 3

help...if you can please. I'm doing a grooms cake/choc/w choc BC - as we all know choc crumbles..of course I was going to do a crumbcoat but was thinking of doing a think layer of choc ganache as a crumb coat - but some sites say that's works great and some says the BC will slide off if it gets warm. It will be in an AC venue and i will keep as cool as I can in transporting - but it is 90 degrees here in NC so it will get a little warm b/4 it gets to it's final destination. Should I just go w/Choc BC crumb coat and be happy?

2 replies
Jinkies Posted 2 Jul 2015 , 9:13pm
post #2 of 3

I'm not sure I'm understanding your question, but my brain is pretty fried by this time of the day, sooooo.  Are you saying you want to do a crumb coat of Ganache and then a final coat of buttercream?

If that's the case, why were you thinking of crumb coating with ganache?  Are you filling the cake with ganache?

Apti Posted 3 Jul 2015 , 3:42am
post #3 of 3


Quote by @elefever0727 on 6 hours ago

help...if you can please. I'm doing a grooms cake/choc/w choc BC - as we all know choc crumbles..of course I was going to do a crumbcoat but was thinking of doing a think layer of choc ganache as a crumb coat - but some sites say that's works great and some says the BC will slide off if it gets warm. It will be in an AC venue and i will keep as cool as I can in transporting - but it is 90 degrees here in NC so it will get a little warm b/4 it gets to it's final destination. Should I just go w/Choc BC crumb coat and be happy?

If a cake gets too warm, ganache, modeling chocolate and buttercream made with real butter will ALL melt.     I'd just go with the Chocolate BC crumb coat and forget about the ganache. 

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