Oo lala…Is there anything better than a mouthful of luscious chocolate ganache? Ask me any day, Ganache is my go-to medium for crumb coating & covering all my fondant cakes. Why? Apart from it’s delectable mouth feel & flavour, I find a ganache-coated cake to be smoother, sturdier & more temperature-robust compared to buttercream- covered cakes. On top of that, it’s easier to maintain a “sharp edge” on your cakes (if covering in fondant) with a ganache undercoat.
Whether you choose to fill your cakes with ganache as well OR fill with buttercream and then crumb coat in ganache – the choice is yours! I do both depending on the type of cake I’m making & the season/climate. Personally, I often fill & cover carved/odd- shaped cakes with ganache and on the flipside; prefer to fill with buttercream and cover in ganache when it comes to birthday & wedding cakes. But feel free to do what suits your stride!