Buttercream used over a thick or whippd ganache?
I have a recipe for a ganache frosting ( it is thick -- NOT a pourable ganache ). Can I use it as a base coat on a cake and then cover it with buttercream ( either american or Swiss style)? I am not sure if the buttercream would stick to it or slide off?
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Permalink Reply by Tippy on
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I actually just did a ruffle style iced cake using swiss meringue icing over a cake that had 1/4 inch of chocolate ganache. The swiss meringue did adhere to the cake, I refridgerated it and brought it to the restaurant in one piece. The only thing that happened was as we were slicing the cake the meringue did have a tendency to slide off the cake in small chunks here and there but it wasn't like it slide off the cake in one huge and whole chunk lol!! So will I be frosting over ganache again??? I'm not scared to, I'll definitely do it again. :)
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