20/04/2026
Ganache or Swiss meringue buttercream on the outside of your cake, and does it actually matter?
Yes. More than most people realise. And in Cape Town especially, it's a conversation worth having before you place your order.
SMBC - Swiss meringue buttercream is my personal favourite to work with. It's silky, it holds beautiful sharp edges, it takes colour well and the taste is creamy and luxurious. In cooler weather or an air conditioned venue, it's close to perfect.
But Cape Town summers are not cool. And SMBC is butter based, which means in heat and humidity it softens. In deep colours particularly, it can sweat and streak. If your event is outdoors in February, or your venue gets warm, let's chat about alternatives.
Ganache is the answer when conditions are less forgiving. A properly made ganache covering - using quality couverture chocolate, sets firmer, travels better, holds its shape in heat, and gives the most flawless finish you can achieve on a cake. Of course belgian couverture chocolate is quite pricey, so there are alternative chocolate brands we can use. It's actually my preferred covering for wedding cakes for exactly this reason. The result is incredibly clean and it photographs beautifully.
White ganache can be tinted for colour. Dark and milk ganache give a rich, sophisticated finish that needs nothing else.
The short version: if your event is outdoors, in summer, or you want the crispest possible finish — ganache. If conditions are controlled and you want the softest, most delicate look - SMBC. I'll always guide you toward the right choice for your specific day.
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Whipped Sugar | Blouberg, Cape Town
