Well hello there peeps..
For our current crafty challenge please pop here
And now it's time for this weeks cake...
So butter cream or ganache???
Have you tried to get a bump free cake when icing?
This was my nightmare when I started caking - however earning how to crumb coat (dirty ice) a cake makes everything so much better!
So butter cream does work wonders in a cake but I find when its really warm it doesn't hold so well on the crumb coat and you don't get those sharp edges
But ganache - well that's a whole other ball game. My first issue with it is getting it on the cake - it tastes so good I usually have to taste control it a few times lol!! However the benefit of ganache is the super sharp edges you get....
So what do you think??
And here is this weeks cake: