Welcome to the Cake Decorators Q&A

I’ve only recently started making cakes for family, and have always baked a vanilla sponge, filled and covered with buttercream, then used ready to roll sugar paste. Having looked at some of Paul’s tutorials I see him using ganache and sugar paste, instead of buttercream. I can’t quite get to grips with chocolate and icing together. Is it just me? They obviously go really well together!

Hi
I thought the same at first but once you try it you will be amazed at the finished results. You fondant will go on much better and it also tastes very nice. I still like to put a buttercream filling in the middle though.
Give it a try I am sure you will love it.

Hi Kla 100

I agree with Jackie, ganache gives a far better finish and tastes absolutely fantastic. If you need help with ganache quantities for the different sized cakes you can see my chart here:
http://www.cakeflix.com/blog/how-to-ganache-cakes-without-gnashing-your-teeth
If you’re not going to fill with ganache just reduce the quantites by approx 25% or just make the whole amount and either freeze the left overs or make some truffles as a treat for yourself.
If you’d like to learn a little about how to help extend the shelf life of ganache there is some information in my blog here:
http://www.cakeflix.com/blog/the-shelf-life-of-ganache-by-madeitwithlove
If your ganache splits there is a fix here: http://www.cakeflix.com/questions/oily-ganache
There’s loads of useful information on ganache on the site, to see many comments and problem solving take a peek here:
http://www.cakeflix.com/questions?s=oily+ganache

Give it a go, you’ll be glad you did! If you need any more information post again.

Thanks so much for your answers, I’ll give it a go! Can I just ask, would you suggest white chocolate ganache with a vanilla or Madeira sponge and a buttercream filling?

Yes, I also spread seedless raspberry jam in the middles beside the buttercream filling. And have had lots of compliments.
Let us know how you get on.

Jackie

Thanks very much Jackie, much appreciated