Welcome to the Cake Decorators Q&A

Hi.
In one of your answers to a question about buttercream and bulging sides you suggested using ‘white chocolate ganash buttercream’ for crumb coat. I can’t find the original question again now 😀 but what would be the ratios of ganash and buttercream to use? I’m getting in a panic about a tall cake I have to do and the weather is quite warm now.
Your help would be much appreciated.

Hi fancycakes12

My original post can be found in the blog section here:

How much buttercream do you need to cover a cake?

If you feel this isn’t setting hard enough, you can increase the ganache to 10%. This might make the buttercream quite sweet. As an alternative, you might be better off covering the cake with ganache with a 4:1 ratio chocolate to cream.

I hope this helps. Please come back if you need more information 🙂

Thank you for coming back to me. I have now decided on buttercream filling and ganash coating but your help is very much appreciated. xx

I hope all goes well for you. 🙂