Thanks so much for your reply. The cake I made was a vanilla sponge with buttercream and jam in the middle and white chocolate ganache under the fondant. No buttercream on the sides under the ganache. What you have said would make a lot of sense. The ganache I used had been in the freezer and I defrosted it overnight before hand. I remember when I put it on even after it had been in the microwave it was still fairly thick. The consistency was a lot thicker than when I made a fresh batch for another cake that day. The only reason I got to eat this cake was because I had to redo it due to a problem when I stacked a really tall 6 inch cake on top and my dowels wernt close enough to the edge. (Another thing I learnt that day). And the top went wonky. So now I am worried because my customer would have tried to slice the 6 x6 inch top cake and I would image it was a nightmare if the ganache fell off. The bottom cake that I re did however had the fresh ganache so I’m hoping that one was ok. The cake looked absolutely fantastic when decorated and they were really pleased with it so I guess I have to try and forget about it and put it down to a learning curve. I am completely self taught. Another thing I didn’t know till afterwards was that I believe you are supposed to put a cake board between the 2 cakes if you are making a double layer like I did. Well I just stacked the cakes on top of each other and got perfectly good results but I did wonder how on earth they would cut it. Sorry for my long response!
