I need help with this elementary problem. 
I'm want an extremly smooth and flawless cake face...
Before pouring ganache over a cake- should I or not put a layer of b/c on the cake prior to ... & if I do b/c what kind of b/c should I use? I only use IMBC...
Please help and Thank you in advance!
I always buttercream my ganache cakes first. I don't think it matters what type of buttercream you use as long as you chill the cake with the buttercream frosting on it for about 30 minutes or so. This way the warm ganache doesn't melt the buttercream. Cool cake, not cold or frozen.
i used whipped ganache under the poured ganache on my easter cake. i only used a thin layer to crumb coat the cake, and now i wish i hadn't cause i could still see some imperfections through the icing. next time i will definitely use a nice THICK layer of choc bc or whipped ganache.
also, i read this after i had already done my cake and wished i'd known before hand. maybe its just me, but i can never get all the little tiny bits of choc melted. then i read in WBH to pour the ganache through a fine mesh seive to strain out the lumps. of course why didn't i think of that! im sure it will yield a much smoother surface for you if you do that.
I've done both as a test, and I preferred the cake without the bttercream underneath. If the ganache is too warm, it melts buttercream, and a little gets swirled into your icing. If it's too cool, it doesn't pour easily and doesn't get a smooth finish. I prefer no buttercream under. Mine are still very smooth.
If you use a good crusting BC, the ganache shouldn't melt it. I take mine directly from the stove to pouring it over the cake within just a minute or so. BC didn't melt.
I've seen website that say be sure the cake is at room temperature before pouring the ganache, and I've seen sites say be sure the cake is cold before pouring the ganache (to keep it shiny), so I guess it depends on personal experience and preference.
That's interestind Debi! I used an all Crisco icing underneath last time, and it still melted. I even left it sit out for about 3 hours before pouring on the ganache, and it melted. I usually pour mine right after it has come together. Isn't it funny how we can all get different results doing the same thing? I guess what works for one may not work for another!
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