Welcome to the Cake Decorators Q&A
Ganache would be sooo much better, give it a dummy run make a small amount, it’s easy. If you use butter cream make the crumb coat stiffer so it sets up better, more icing sugar to butter and make a separate butter cream filling if using. Ganache makes a nice shell like coating and offers more stability. Ganache dark 200g chocolate 100ml cream, ganache milk chocolate or white 300g choc to100ml cream. Break the chocolate up into small pieces, pour on the cream and micro wave on low/medium heat at 30 second bursts, essential to stir after each burst. Once it begins to melt reduce time down to 15 or 20 seconds until all but a few lumps remain. Gently stir, don’t over mix until all melted. Let it sit and thicken or place in the fridge until it’s a dropping consistency, use to cover your cake or make it by heating up the milk and pouring it over the chocolate. Follow Pauls tutorials on ganaching and you won’t go wrong. If you type in the search box ‘ganache’ you’ll get a drop down of all the different combinations of questions which have been asked in the past, just select for useful information, hints, tips and rescue remedies. I think ganache has been one of most discussed topics on the site. Hope you find it helpful. x
