Welcome to the Cake Decorators Q&A

I am making a wedding cake in a few weeks and the couple has asked that I use Meringue Buttercream and NOT fondant. I typically ganache my layers so that I can get really crisp edges and I find it adds stability to them, as well. However, I’ve always used fondant on wedding cakes (I only make cakes for family and friends, so I don’t make very many, so I don’t have tons of experience to draw from.)
My question is, can I go ahead and ganache my layers as I usually do, and then cover them with the buttercream? I’m concerned that all the butter may soften the ganache, in which case, I may as well leave the ganache out. (?)
Also, should I use white ganache or will the dark be ok? Neither the couple nor I care for the taste of white chocolate, so I’m hoping I can use the dark, but I worry the dark may bleed through the buttercream.
I hope there’s someone out there that can help me out!

Hello rose.fera

To prevent ganache filling squishing out make a stiff dam about half an inch in on the cake layer before filling. There are lots of videos online which show how to do this. Google search ‘how to dam and crumbcoat cake’.
Once you’ve allowed the dam to crust over, the filling should remain inside without squishing out. Since your meringue buttercream is light coloured and you will be using dark ganache, I would suggest making the dam with a stiff white chocolate ganache or a stiff icing sugar and butter, buttercream, to contain the dark ganache from bleeding through. Crumbcoat as normal with the meringue buttercream and keep the cake refrigerated for as long as possible before displaying.

For extra precaution, I recommend making a trial cake before the wedding, incorporting all the above.

Hope this helps.

Actually, there will be raspberry filling between the layers. I want to cover the layers with ganache and then with buttercream…the same as you would with fondant, but substituting the buttercream, instead.

Ah, that’s not as I read it, my apologies for misunderstanding!
I guess the best way to see whether it works is to try it. Since there is no fondant involved, refrigerating the cake would keep the ganache solid so it shouldn’t really bleed through although white ganache would be less risky. It would really depend what kind of environment the cake will be displayed and for how long. Ganache is pretty stable at room temperature but the meringue buttercream will soften once out of the fridge.
Again, my best suggestion would be make a small trial cake and see how it behaves.

Thanks for your help! I figured that would probably be the case (trial cake, that is). The wedding is outside, but since it’s September, in the mountains, it shouldn’t be TOO hot. Also, the ceremony is at 4 PM, so it will begin to get cooler soon after the reception begins. I will be setting the cake up as close to 4 as I can (I’m mother of the groom, too, so I DO have other obligations, haha!) At any rate, I guess I’ll give it a try and see how it goes. I can probably find SOMEone who’s willing to eat a cake!

Oh that sounds so idyllic! For an outdoor function, I could suggest cold catering equipment but I don’t think that’s what you’re looking for. Those types of things can be hired from outdoor events organisers.
I know there are many other mother of the bride wedding cake bakers/organisers on the site who will hopefully advice you from their own first hand experience. Meanwhile, looks like some lucky people in your circles will be enjoying cake before the happy event! Hope all goes well for you!