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Hi I am doing a 12″ chocolate wedding cake with dark chocolate ganache. I have been asked to cover in white buttercream. Question: will the buttercream stick to the ganache and will the dark chocolate ganache show through? This cake has to travel a long distance and last a few days so need to keep it in a fridge. They do not want fondant. Thanks

Hello alcalder5

I can’t see why it wouldn’t work. I think you would need to make a good first coat of buttercream coverage to conceal the dark chocolate. This layer should bond with the chocolate but it might be a little dark. However, once set very hard, cover with buttercream in several layers allowing each layer to set before applying the next. It’s best to do a small trial cake before you go for the real thing, especially if it is the first time you are attempting this particular formula. Would white ganache be an option?

Thanks for the advice. Unfortunately I dont have time to do a trial cake. As it has to travel and last a couple of days I thought the dark chocolate ganache would be more stable than the white and they prefer the taste. I will follow you recommendations, thanks very much.

Dark ganache will certainly be more stable but a 4:1 ratio white chocolate to cream will also make a sturdy ganache. It’s just another option. Good luck with which ever option you choose.