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Do you tend to fill with more buttercream than normal to compensate for the lost buttercream covering the outside of the cake? I haven't tried ganaching yet but I'm going to this weekend and I have often wondered whether people miss the extra buttercream. Also, do you have any trouble matching ganache with certain cake flavors? Such as would you put a regular chocolate ganache on a white cake, a white chocolate ganache or is it dependent upon client choice? I'd appreciate any feedback you can provide.