Swiss Meringue

Decorating By sug78 Updated 24 Jul 2006 , 10:14pm by sug78

sug78 Cake Central Cake Decorator Profile
sug78 Posted 24 Jul 2006 , 7:29am
post #1 of 3

I have a chocolate birthday cake to make. I was planning on frosting it with a chocolate swiss meringue buttercream and doing a ganache drizzle around the sides. Now that I think about it more carefully- Im not sure if the delicate frosting will be able to support the heavier ganache. Should I just ditch the swiss meringue I have already made and switch to a regular chocolate buttercream????

2 replies
regymusic Cake Central Cake Decorator Profile
regymusic Posted 24 Jul 2006 , 10:49am
post #2 of 3

What I can say is that smbc is very heat sensitve, so if your were to pour ganache on it.....see where this is headed? HTH

sug78 Cake Central Cake Decorator Profile
sug78 Posted 24 Jul 2006 , 10:14pm
post #3 of 3

Yes, I do see where you are headed- However I was going to wait until the ganache was room temp. I guess i will try it out and see what happens.

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2026 © Cake Central Media Corp. All Rights Reserved.