So I have a question has anyone ever filled their cakes with buttercream, crumb coated it with buttercream then did the final layer with ganache?? I've been having lots of issues with bulging and I just want to have a straight cake with sharp edges. I want the ganache to be the on there just to get sharp edges and to avoid bulges but I still want to taste the buttercream not so much the chocolate especially with a vanilla cake
Have you ever considered making a buttercream with ganache mixed into it in place of the shortening? I recently did this and it was FABULOUS! Not only did it hold up great with nice straight edges, but the taste was out of this world! I used a vanilla/almond buttercream and mixed a white chocolate ganache in to stabilize it.
Try making some buttercream for piping the dam--EXTRA stiff. This is what I always do. I take some of the regular buttercream that I have already made, put it in another bowl and add lots more powdered sugar. You can make it so stiff that you can actually roll a snake of it with your hands. Use that for you dam around the edge of the cake, then fill with your regular buttercream. It will never bulge.
I should mention that I always frost my cakes upside down to, to get the nice sharp edges. Refrigerate for a while then turn right side up. Here is my link to this technique. Hope this helps!
p.s. In the video I frost the outside of the cake with smbc but you can certainly do it with American bc!
Coco bean I do make the dam stiff and it still bulges I really don't know why us this happening I do put my caje in the fridge after applying buttercream then take it out the next day apply shortening to the cake cause its pretty hard then I apply the fondant after that I put it back in the fridge a couple of hours before I had to deliver I took it out so it can be at room temp but when I came to look at it there was the dreaded love handles
No, I used 1 cup of butter, 1/2 cup of ganache, increased my powdered sugar to get the icing good and stiff and also used heavy whipping cream for good body. (Shhhhh, don't tell, but I didn't even measure the whipping cream. I just splashed it in while mixing until the icing 'looked right.') This was the first time I had used the ganache mixed in with the buttercream so I was really just playing with it to see what would happen and I was really, really happy with the results!
And, yes, I filled with it as well. Just not a very thick layer.
I'm not saying I wouldn't recommend it, just that I stumbled on this path and I'm gonna travel it for a while, lol!
But I do wonder what putting ganache OVER buttercream will do since ganache has a different texture. I don't know that I'd try it. I wonder what the other, more experienced, bakers have to say about it?
Oh, sorry, didn't see that last question! Yes, it did harden up, just not as hard as pure ganache. It was actually a very nice medium!
I ALWAYS pipe a damn before filling. Make your damn fairly large and when stacking the cake REALLY press the layers down so that a little of the buttercream (SMBC or IMBC) squishes out. When I fill the damn with ganache i use a fairly thin layer of it. I have used ganache over buttercream several times works great. I wouldn't recommend chilling the buttercream before you pour the ganache. It will set your ganache too quickly and it won't completely cover the cake. Just make sure your ganache is warm enough to pour, but NOT so warm that it will melt your buttercream. HTH
You can cover both in fondant. Depends on conditions where the cake will be shown/served. I have used SMBC, ABC & both white & dark chocolate ganache under fondant (if you use a dark/semi ganache, be sure your fondant is dark enough so that the color won't bleed through).hth
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