Welcome to the Cake Decorators Q&A
Safest buttercream or ganache?
Hi everyone, silly question, I’m sure, but I’m new to this cake decorating. I am making my sons wedding cake and will need to ice and decorate it 4 days before wedding and take it on a journey from London to Scotland. It will be a combination of fruit, chocolate sponge and possibly carrot! I will keep it cool with ice blocks etc. Will buttercream or ganache be safest on the cake.
Also does anyone put a layer of marzipan on their sponge cakes before icing? I’ve read this makes them easier to keep smooth.
Thanks so much
Hi everyone, silly question, I’m sure, but I’m new to this cake decorating. I am making my sons wedding cake and will need to ice and decorate it 4 days before wedding and take it on a journey from London to Scotland. It will be a combination of fruit, chocolate sponge and possibly carrot! I will keep it cool with ice blocks etc. Will buttercream or ganache be safest on the cake.
Also does anyone put a layer of marzipan on their sponge cakes before icing? I’ve read this makes them easier to keep smooth.
Thanks so much
Hi ninynookums
Ganache is definitely the best way to go. You can have any filling you like but ganache cover will give a good sharp seal to lay the fondant on. A layer of marzipan is used only and just sometime on cakes which are dressed with pouring ganache and not the type we use in the tutorials. Follow Paul’s method and you won’t go
wrong. Hope this helps.
Very helpful – thank you once again
