When using a soft filling - like, say caramel - should i put a thin layer of ganache or buttercream down first?
around the perimeter of the layer for sure -- pipe a 'dam' of icing to hold it in so it doesn't leak out -- but you can coat the layer so the filling doesn't get absorbed into the cake -- but be advised that that kind of slipperiness has been the ruin of many a fine cake
for caramel I'd suggest a stiffer thicker caramel -- save the runnier stuff for ice cream
Thank you, makes sense. Found a recipe for a salted caramel buttercream i'll use instead :)