03/06/2026
You’ve heard ganache is more stable than buttercream. You’ve seen some prominent names in cake making use it (and make it look so easy). Then you try it and it failed and you went running back to buttercream.
Look, I get it. Buttercream is familiar. You know how it behaves, you know how to fix it when it goes wrong, and you’ve built your whole process around it. And trying something new when you’re running a cake business feels risky.
But here’s what’s happening every day while you’re sticking with what you know. The heat and humidity are working against your buttercream in ways it simply cannot work against ganache. And the gap between what your cakes could be and what they currently are is sitting right there in that decision to scroll past.
Here are 3 reasons I switched to ganache and haven’t looked back:
→ It can handle more heat than buttercream. Chocolate melts at a higher temperature than butter. That means in warm weather, ganache holds its shape long after buttercream has started to soften and slide.
→ It doesn’t absorb moisture. Buttercream is made with butter and sugar, which attract moisture from the air. Ganache does the opposite - it REPELS moisture. If that is not a good enough reason on its own, I don’t know what is!
→ It sets firm. I don’t mean crusting buttercream firm, I mean firm firm. A properly made ganache sets into a solid shell around your cake. That shell is what gives you the stability to stack taller, decorate heavier, and deliver further without wanting to breathe into a paper bag.
Dowels will hold your cake up. But ganache holds everything together.
If you’re ready to add ganache to your toolkit and learn how to make it work specifically in the heat and humidity, comment “STABLE” and I’ll send you the details.
