Upside Down Ganache Method Tutorial
Follow Rose as she teaches the upside down ganache method for perfectly flat cakes with straight sides.
Hi Lovelies!!!! Sharing with y’all this video tutorial I made on how I frost my cakes with ganache the upside down way (my way).
You will need 2 same size acrylic circles, 2 cake boards, a turntable, a palette knife, offset spatula, container with very hot water, clean dish towel/cheese cloth to wipe the excess water off your scraper, engineer’s square, scraper, prepared ganache, crumb coated cake, one round parchment paper with the same diameter as the acrylic circles and scotch tape.
Below is an example of a cake that was frosted the upside down way (my way).
Hi Rose I was wondering what was the measurement of chocolate to heavy cream did u use?
Hi Rose,
thank you very much for your generosity; it is always very humbling to see others offer opportunities to help others succeed!
Blessings,
Rose Barnes
Where can I find the acrylic circles?
Acrylic circles; I googled it and found a great company in the UK who produce them at a reasonable price. Sadly I can't remember what they were called but my sets are still in use. Good luck.
Hi Rose; what fondant do you use please? It looks so much more sturdy and stable than any I've worked with (and I've tried quite a few including making my own and I've only just finished clearing up the icing sugar from my kitchen...!!) My go-to is couture sugarpaste (uk) which is lovely too work with but still needs to be much thicker or it tears..? and let's face it, the stuff doesn't really taste that good. I'd prefer a thinner layer but then it rips putting it on... catch 22. Yours looks so much more pliable...
Would appreciate the nudge...
Hi everyone. I have been doing an upside down method on many icing procedures. I saw it done once online with a sheet cake where it got flipped back & forth, it was perfect, so easy. The tricky part is when the cake gets really heavy flipping it can be a chore. But it's the best method I've ever seen done.
And I have read so many pieces on how awful tasting fondant is..........I "only" use Renshaw & never anything else. It's got a beautiful finish of satin to it, rolls out like a dream for me, I apply it & have even removed it, swung it around a bit over my cakes & you would never know it. And flavor - myself & clients love it. They were all skeptical at first til they tried a bite & it's a huge winner for me. And the colors are magnificant!