Hi Mary. I added a little of Americolor Super Black until I got a lovely grey. I hope that helps!

Thank you so much! That is the exact info I needed. I am curious also if you remember what Americolor you used to create the dark grey for the tree birch look? Trying to recreate your cake design for a baby shower (: I am very appreciate of the excellent recipe and tutorial!

Hi Mary! For this cake I used Americolor brand gel coloring. Unfortunately I didn’t keep note of the “formulas” to make each color, but in general these are the colors I typically use: lemon yellow, orange, super red, burgundy, soft pink, leaf green, sky blue, regal purple, and violet.

Can you comment on which gel colors you used? Exact brand and name of each color?

Hello Jo. Happy 40th birthday to your daughter! You have a great question. The biggest difference between your farm fresh eggs and the store bought egg whites is pasteurization. Most people don’t like to eat raw eggs due to the potential for salmonella or other bacterial contamination. My recipe for the Easiest Swiss Meringue Buttercream does not call for heating the egg whites, so I definitely recommend using the store bought whites for this recipe. However, if you’d like to use your farm fresh eggs I’d recommend trying my regular recipe for Swiss Meringue Buttercream. This recipe does require heating the egg whites and will make the eggs safe to eat for you and your guests. Swiss Meringue Buttecream All the best in your baking adventures!

Hi Samira,

Yes, covering ganache with buttercream is fine. I would make sure that the ganache is very firm before covering with BC, and you might need a thick layer of frosting so that the chocolate color doesn’t come through, but I don’t see why it would be a problem. Good luck, and let me know how it goes!

Hi love the tutorial,
I have a question Iam making a 6 in cake the cake is chocolate can I cover it with ganache and then cover it with buttercream to do white grey and yellow stripes? Thank you.