09/02/2026
5 Reasons you should stop coating your cakes in buttercream and start using ganache. (plus a bonus top tip)
1.
In hot weather it provides a secure outer layer that will hold your cake and fillings so much better than any buttercream can. It can also be kept in the fridge so double protection against those hot summer days. But if you are using royal icing flowers and the cake needs to be left out of the fridge it is your best friend against the heat.
2.
It tastes amazing! It is such a delicious addition and works well with all cake flavours, it is sweet but not too sweet and compliments sponges, buttercreams and fillings perfectly (I am yet to find a flavour combination that doesn't go well with white chocolate ganache)
3.
You can still use a variety of top coatings. You can use white chocolate ganache as a crumb coat for stability and then use fondant, buttercream or more ganache for a topcoat.
4.
It is really easy to work with. Once you know how to you can get a really smooth, polished professional finish for all your cakes.
5.
Colour Possibilities are endless. You can use oil-based food colouring to make any colour you wish. I use chocolate colouring and Ingenious Edibles whitening.
Top tip - to ensure your edges are really smooth and straight I always use the @profroster
Turntable from
Follow along for more cake decorating tips.
