A cake for a friend’s daughter’s 3rd birthday. Chocolate cake filled with with chocolate orange buttercream on the bottom tier and vanilla cake with vanilla buttercream on the top. The “head” was modelled from Rice Krispie Treats. Everything was covered in dark chocolate ganache. I am really becoming a big fan of using ganache as a crumb-coat/undercoat on my cakes. It took a bit of getting used to, but it gives a really good, smooth and firm surface to then cover with sugarpaste. The key is to make sure that the ganache is the right consistency – not too stiff so that it pulls the cake apart, but not so runny that it just slips down the cake. I use two layers of ganache – one to cover the cake and then a runnier one to fill in any slight flaws. The key to getting a smooth finish is to keep at it! Just go round and round again and again until the finish is a smooth as you can get it. There are many great tutorials on how to ganache a cake, so I’ll not go on about it any more. I’ll just finish by saying that it is much easier to put fondant on a cake that has been covered in ganache than one that has been covered in buttercream. It gives you much nicer edges.