post #1 of 2
I have an upcoming wedding cake that is a stacked 3 tier, white icing with chocolate ganache poured on top and lightly cascading down the sides. I want to maintain nice crisp lines. I'm wondering how the ganache will affect smbc vs. American buttercream.
As always, you guys are THE best
Thanks
Lisa
1
reply
post #2 of 2
I use ganache over SMBC all the time with no issues. Just make sure your ganache isn't hot and your cake is chilled.
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