Welcome to the Cake Decorators Q&A
Buttercream & ganache?
Has anyone ever filled a vanilla Madeira with buttercream and coated it with ganache ready for sugar paste.
I normally fill and coat my cakes with buttercream but have recently discovered the advantages of coating with ganache, wondered if anyone else uses both on a cake.
Lots of people use both. This is becoming common practice now, the advantages of ganache v butter cream are so much greater and everyone I know is doing just that. Ganached cakes are so much sharper, fab to work with and much easier to lay fondant on to.
Thanks madeitwithlove, much appreciated. Will now continue to fill with buttercream and coat with ganache.
i made a chocolate cake and used Paul’s chocolate buttercream recipe and then used the ganache and it was lovely.
But was wondering how the chocolate ganache tasted with the maderia or are you making whilte chocolate ganache ?
Jackie, haven’t tried it yet, but will be filling Madeira cakes with buttercream and coating with ganache, miwl says it is common practise now.
Just spotted Jackie’s question on here. I should have said earlier, buttercream and white ganache taste like chocolate buttercream, white chocolate ganache with vanilla tastes like icecream. I’ve done all flavour ganache and never,ever use butter cream now, at least not unless someone absolutely wants it. Cost of chocolate for the ganache compares very favourably with butter. Overall, IMHO ganache is better value.
when you say Vanilla, do you mean a white chocolate ganache ??