Can ganache be decorated with buttercream - flowers and writing - or color flow?
Would it be overkill to fill a cake with ganache and raspberry, cover it with ganache, then put basketweave on the sides? Would this spoil the lushiousness (sp) of the ganache?
TIA.
I have crumb coated a cake with buttercream and poured ganach over it. That is very tasty. You can decorate the cake normally, once the ganache sets up. As for the basketweave, is that going to be buttercream or ganache? Is the raspberries going to be preserve or fresh? Is the cake white or chocolate? Sorry to ask so many questions
Chocolate and rasberries are one the best combinations. Rasberries look great for garnishing a cake too. As far as decorating it with BC why not? Are you planning on doing a choc. B.C? Left over choc. batter can be baked and then cut cakes out it with a round cutter. Top it with the mousse that comes in a package or make your own and garnish with berries. Play with it. Version of this is on the cover of Sherry Yard's book.
You might want to just cover the top with the ganache and then pipe your buttercream basketweave on the sides. Just a thought. 
The cake will be chocolate.
That was the question I needed to ask? Do I crumb coat it or ice it with BC before ganaching?
I was going to do chocolate BC basketweave only because I hadn't thought of ganache for it. Is it easy enough to do?
The raspberry filling is canned filling.
You can whip your ganache also and that tastes much better than the chocolate buttercream,IMO. I have a cake in my photos that I did with poured ganache and then chocolate ganache. Some people coat in buttercream before pouring the ganache and some don't. I guess it just depends on who your asking. To whip the ganache for a piping consistancy, just let it cool over an ice bath or the fridge and whip with your mixer. If it's not cool enough it may take a while to whip.
I didn't refrigerate my cake, and it turned out okay. I assume writing on the ganache with buttercream would be fine, just make sure it is set first.
Brendansmum -
Thanks for your help. Your cakes are beautiful. And I love your MM transfer.
The game plan right now is to make one chocolate cake, filled with ganache, ganache basketweave, then the top just filled with M&Ms. It is mainly for the grandkids.
My best friend also wants chocolate - so I plan to fill hers with ganache and raspberry, then pour ganache on it. Decorate it with buttercream roses - I need the practice. Maybe write Happy Easter on it.
Will make two 6 inch cheesecakes also - just for backup.
I really don't make too many cakes over the course of a year - 10 to 12 - no one in my family wants more than a sliver (well, other than me, who would gladly eat the whole cake). Mainly, my friend wants a cake just to let me have some practice - she'll have company that day to eat it.
Before I started making cakes, all I ever wanted was chocolate cake with chocolate icing. Now I am totally addicted to white/yellow cake with buttercream. Sometimes will even just spread the leftover scrapes with icing and stuff my face.
I had recently done a double chocolate rum cake (Cake Mix Doctor book) with raspberry glaze (melted seeedles raspberry jam with some rum) then covered with chocolate ganache - then used buttercream to do the roses - not the best decorating job in the world, but you can see it in my pictures - the large rectangle cake. Worked just fine!
Debbie
Be sure to post pictures when you are done so we can see how great they turned out!! And you can mail me some of the chocolate m&m cake!!
You need to let it chill in an ice bath or just briefly in the fridge then whip it with your mixer. I don't know about adding more chocolate.
OK..........I will try that. I put my left overs in a cleaned whipping cream carton when I put it away last night. Should I let it come to room temp. before I try whipping it? Please help!! I really want to make a luscious cake for my friends anniversary this weekend.
Tabby
OH MY GOSH!!!!!!! I just put some of this ganache on my ice cream and it is SOOOO amazing. Now I've got to make truffles. Thyis is also going to be my filling from now on. 
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