I am making a yellow cake sliced into thin layers, with a hazelnut ganache between each layer.
I want to cover the enite cake in the ganache and have that beautiful glassy look but I'm nervous about melting since this cake is going to be under warm conditions.
1) SHould I buttercream the outside in chocolate instead of ganache?
2) With thin layers should I still use dowels?
Thanks for your help!
If your cake is going to be under extreme heat conditions, I would personally use the chocolate BC.. at least for the outside.. As for the doweling, you never stated if it was a single or multi tiered cake.. If it is single.. no dowels needed... Hope this helps.. April