Welcome to the Cake Decorators Q&A
Mixing ganache & buttercream
Just a quickie, I'm in the process of doing a 3 tier cake. The top and bottom are white sponges and I'm much more familiar with buttercream and customer has said they love it! But the middle tier is a choc fudge which is really moist, would you recommend doing a ganache filling and crumb coat for this one to help it's stability?
I would personally recommend ganache filling and crumbcoat for the chocolate fudge cake. Especially if the fudge cake is already moist, it won't need the moistness of buttercream as a sponge cake might. Also, don't think you can beat the taste of ganache on a chocolate cake!
Hope all goes well
Ganache will certainly give the moist cake more stability. I never make a heavy filling with fudge cake, it's good to go for me with a little blackberry preserve but there's nothing wrong with making a ganache filling. The last wedding cake I did had chocolate fudge bottom tier, it had no filling at all. They served single cream with it at the venue. How about chocolate buttercream?? I make Italian meringue buttercream with melted chocolate. It's less sweet than regular buttercream and less heavy than ganache. There are lots of recipes online, a bit faffy but worth the taste! I would definitely crumb coat with ganache, it'll be nice and sharp.
Just thought. will the chocolate ganache dye the white icing?
No there's no dye leaching. Let the ganache set up nice and firm before icing. If it feels dry to the touch either spray or brush the ganache with a little boiled cool water for the icing to stick down. You will know already that bubbles will form in dry patches of the cake, it's best to wet the cake a little, not too much, before icing.
can white choc ganache be coloured?
Please take a peek at the last comment in the following thread which will give two links with answers. 🙂
madeitwithlove - would you mind sharing your fudge cake recipe with me - never heard of it before. [email protected]