I’m a buttercream girl at heart however the constant consistency change of buttercream due to the temperature of the weather can be really frustrating for you as a baker & your customers!
Ganache is known as the bullet proof coating and is a brilliant way to ensure a sturdy cake. If your heart is still with buttercream like myself, then crumb coating with ganache could be the answer. When the weather is really warm ganache helps to stop your buttercream cakes from melting, keeps them sturdy in transit and helps to give you a flawless final buttercream coat.
In this tutorial I’ll show you how to make ganache & how best to apply it onto your buttercream cakes to keep them good as new throughout the whole celebration.
If you’re finding that your ganache is splitting when reheating from its set form. Reheat on the defrost setting on your microwave.
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