I am making a Minnie Mouse cake and want to cover the cake in chocolate ganache before I then pipe buttercream onto the cake for the decoration (I am not using fondant). Is anyone able to please let me know if this will be ok?
Its a chocolate cake so I am using dark chocolate ganache but the buttercream on some parts of her will be cream in colour so will the ganache 'bleed' through into the buttercream? Will the buttercream slide off the ganache?
Or am I better off just doing a layer of buttercream and then piping buttercream over the top (piping pattern is all little stars to fill in her face)