Chocolate ganache as crumb coat?
I'm making cakes for my niece's graduation party and am going to decorate one as Hello Kitty so I need the outer layer to be buttercream. She wants super chocolatey but I'm not layering this one (so can't have the center chocolate which is what I'd normally do) so I'm thinking of covering the cake w/ chocolate ganache and then frosting over it. Any thoughts on why this wouldn't work? The only thing I can think of is the buttercream might not stick to the ganache. I'd probably use more of a ganache-like frosting and then refrigerate until it gets firm. Thanks.
I'm thinking of something along this line, with the buttercream and ganache reversed and single layer.
chowser
Jun 22, 2007 05:18AM
Chowser, I've tried that before, and the buttercream slides right off the ganache if it gets even to room temperature, unfortunately. If it's going to be kept cool, it might be fine, but if it's going to sit on the counter, my experience is that it tends to fall apart.
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Thanks--I was afraid of that. I guess I'll just go with the cake the way it was intended. Good to know before I went through all the work!
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