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problems with buttercream during warmer weather
I’m only a hobby baker and about my 1st 3 tier christening cake I’ve got everything planned but now im worried I was going to do 2 vanilla filled & crumbed with jam &buttercream and a chocolates with buttercream, here in yorkshire the weather is getting warmer I may have no choice but to use ganache. The problem when ever ive made ganache its never turned out right and unsure what quantities to use the vanilla cake are a 9″ &3″ both 3 layers high and a 6″ 3layers also.
I’m only a hobby baker and about my 1st 3 tier christening cake I’ve got everything planned but now im worried I was going to do 2 vanilla filled & crumbed with jam &buttercream and a chocolates with buttercream, here in yorkshire the weather is getting warmer I may have no choice but to use ganache. The problem when ever ive made ganache its never turned out right and unsure what quantities to use the vanilla cake are a 9″ &3″ both 3 layers high and a 6″ 3layers also.
Hi 75shell
You could add some trex to the buttercream to stabalize it. An answer here may help
http://www.cakeflix.com/questions/how-much-trex-to-add-to-buttercream
Paul also discusses how to stabalize buttercream in his free tutorial here
http://www.cakeflix.com/using-buttercream-giving-buttercream-more-structure
For ganache quantities for a two layer high cake look here
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
For the additional layer increase the amount by approximately 25%.
Make ganache up the day before required and leave it to thicken at room temperature. Cover it up with cling film, touching the surface and expelling any air. Bring to working consistency by gently warming on the low setting of the microwave for 10 – 20 second increments or less. Stir after each warming taking care not to burn your mixture.
