Welcome to the Cake Decorators Q&A
Buttercream or ganache crumb coat
When I make my cakes I always crumb coat with buttercream before covering with sugarpaste. I notice that Paul uses ganache which I can now see gives a much sharper finish. When you cut into the cake is the ganache set hard like chocolate or is it still fairly soft and fudge like.
I really must apologise for asking loads of questions, I only joined a few days ago and all I seem to have done is ask questions!
Hi Jude3011
You don’t have to apologise for asking question in Q & A ! I ganache crumb coat because it’s much easier than buttercream, gives a wonderful sharp finish, it tastes great and I don’t get icing sugar flying around the house. It stays firm but fudgy, not crunchy as one might expect of set chocolate. Other members will will share their preferences.
