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Hi can anybody help.
The last two cakes i have made have been a bit of a distaster.
Ihave used buttercream has the filling instead and when ganached and covered with fondant there is a visible line round the cake.
any suggestions on where i am going wrong .

Hi susan0206

I think you may have over filled the cake with butter cream and it squished out of the sides. When you use butter cream again as a filling it helps to make a dam about half an inch in from the edge, let it crust over and then fill the middle. The dam acts as a wall and keep the filling in.