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Hi, I am making a 3 tiered christening cake-lower tier is coconut with a raspberry buttercream, middle tier is carrot cake and upper tier is a Victoria sponge. They will all be covered with white sugar paste/fondant icing. After watching the buttercream and ganache tutorials I am not sure whether to use buttercream or ganache before icing it. Will ganache be ok with these flavours? Or will it come through the white icing? I’m worried that the buttercream will melt on the day if it’s hot and that ganache will be easier to use but I’m worried about the flavours, please help.
Many thanks
Nats

Hello Nats

You could use white ganache for the crumb coat which will be fine with all those flavours or you could use buttercream with added ganache for stability.
Here is the ganache chart, select for covering only if you’re filling with something else:

Carry on Ganaching! New Charts and Recipes

and here is the buttercream chart:

Buttercream covering and filling guide

If you have problems with opening or using the charts just post again.

Thanks, I’m worried the buttercream will bulge on the day. How should I store the cake the night before?

I seldom use buttercream as filling. However when I do, I make a stiff buttercream dam about an inch in from the edge of the layer and don’t overfill. Once all the layers are filled, gently press down to level the cake. I ususally allow the cakes to sit out for a while to settle down. A small flat weight, like a book can help expell any air in between the layers. If you use this method first cover the cake top with a little clingfilm before placing the book on it. A previous answer here may be of help:

cake bulging

Once you’ve iced and decorated the cake place it in a carboard cake box and store it in a cool room, away from any sort of direct heat or sun.
Hope this helps.

Thanks for your help

You’re welcome Natasha.