Welcome to the Cake Decorators Q&A

Hi
Ive been asked to make a 6 layer 6″ rainbow cake.
They have asked that the cake is filled with buttercream, jam and chocolate ganache.

What would be the best way to stack this cake?
Would if be to alternate the layers with buttercream/jam then white chocolate ganache or just layer with buttercream and coat the sides and top of the cake with white chocolate ganache?
I’m thinking that this is going to be a tall cake and I need it to be as stable as possible before I coat it with sugar paste.
Thank you for the advice.

Rachael

Hello Rachael

Why not make white chocolate ganache butter cream and jam combo? or white chocolate vanilla buttercream and jam?
The problem with too many soft fillings the layers can become unstable. If you want to layer all the different mediums I would suggest making a stiff buttercream dam to contain the filling and also not over filling.
Find the buttercream ganache recipe here:

Making and using buttercream

and for the white chocolate buttercream scroll down the page until you see the recipe here:

How to Make an Egg Free Cake + Vanilla Extract

for the buttercream dam take a peek here:

Buttercream dam

Since you are using white ganache for the crumbcoat on a taller structure, you’ll get a stronger ganache using 4:1 ratio chocolate to cream. This is just a suggestion. Either way make sure your cake is very well chilled to set the ganache hard before covering with sugarpaste. It also helps to drive a centre dowel through all the layers to prevent them sliding. I did this for santa stuck in the chimmey tutorial.

I’m sure other members will share their opinions. The above is how I do it and hope the info helps. x

Hi
Thank you again for the advice madeitiwithlove.

We are going ahead with white chocolate ganache buttercream.