Working With Ganache And Smoothing A Cake Tutorial Videos!
Decorating By Rylan Updated 1 Aug 2011 , 2:10pm by jardot22
Hi everyone,
I would like to share with you tutorials on how to make ganache, how to cover a cake in ganache and how to get smooth and sharp fondant work. Special THANK YOU to MICHELLE REA for making these videos! I also go through the same process as she does. Thanks, Michelle!
1. http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=player_embedded
2. http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=player_embedded
3. http://www.youtube.com/watch?v=imfDvvSZn5I&feature=player_embedded
I have also posted the recipe and all video tutorials on my blog for easy/single page access:
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
Thanks Rylan!
I have seen your blog post before and these videos... but appreciate having them handy as I am going to be giving this a whirl for the first time this week. Wish me luck!
Rylan - you are such a sweetheart! Thanks for being such and inspiration to many of us here and for sharing your mad skilz!
~Pam
Thanks for the nice remarks, chrisviz and Pam. I am so glad Michelle made a video--all I did was procrastinate! Hehe.
Thank you so much rylan, I love these videos.
What i don't know is after you're done covering and smoothing the cake, how do you then pick up the cake/cake board to move it, since the board has been ganached to the board under it?
Hi everyone,
I would like to share with you tutorials on how to make ganache, how to cover a cake in ganache and how to get smooth and sharp fondant work. Special THANK YOU to MICHELLE REA for making these videos! I also go through the same process as she does. Thanks, Michelle!
1. http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=player_embedded
2. http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=player_embedded
3. http://www.youtube.com/watch?v=imfDvvSZn5I&feature=player_embedded
I have also posted the recipe and all video tutorials on my blog for easy/single page access:
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
For the Ganache made in Video 1, note the consistency of Video 2... did she whip that to get the "frosting like" consistency?
Hi Sola! Good luck on your first attempt!
Cakification, try sliding a hot spatula under. I usually skip this step when I'm working with bigger cakes since they don't shift a lot. Sometimes, I would use a non-skid mat to help things keep in place.
Erica, the ganache will thicken like peanut butter consistency in video 2 after a few hours. I do not whip mines...I believe she does not either.
Awesome thanks for clarifying! It looks so much different than i would have thought for not being whipped!
Sorry just thought of another question... I have seen a lot of recipes for people using a 50/50 mix of cream to chocolate... and this is the first where im seeing a 2 to 1 mix.... Have you done 50/50 is it a noticeable difference? Or is there reasoning for 2 to 2 over the 50/50?
thanks again!!!
Erica, I personally think the 1:1 recipe (by weight) will turn out runny or too soft for spreading. That 1:1 would probably be good for poured ganache and not spreading. The 2:1 (dark/semi sweet choc to cream) and the 3:1 (milk/white choc to cream) makes a spreadable medium that works well under fondant. Remember, the ratios are by weight.
I have made ganache and it came out ok but I was wondering one thing... Chocolate is sold and weighed by the pound and cream is sold and weighed in quarts. how do i get the 1:1 ratio?
Cookiedoescakes, I measure both on the same weighing scale. If I have 4 pounds of dark chocolate, I use 2 pounds of cream.
Rylan, I just checked out your photos - WOW! All your cakes are so beautiful. Would you share how you get such deep colors. The black is perfect!
Thanks!
Believer, thanks! To get the deep black color, I use Satin Ice black and added Americolor black food gel coloring. I also find that rubbing some shortening helps.
I have never tried ganache before but these videos are really helpful. I will have to try this! Thank you for posting.
Thank you Rylan! You are always so helpful!
I have used ganache for fillings, but never for covering a cake. Seeing it done makes me want to give it a try! The cake edges were so crisp! The videos were great, and thanks to Michelle for making them. Still looking foward to seeing you make a video!
Hi there, does anyone know if it would be ok if I use a glass pyrex bowl to heat the chocolate and cream in the microwave? This is prbably a silly question, but I am wondering if the glass gets hotter than the plastic bowls that Michelle uses in her videos.
Thanks for your help!
Chrisviz, I have done it in a glass pyrex bowl before with success. I personally would recommend you use plastic to avoid possible seizing.
Thanks Rylan. I went ahead and went for it with the glass bowl and so far so good... but it doesnt surprise me that there could be a seizing problem... think I will go with plastic from here on out insteading of pressing my luck. I appreciate your help!
Chris
Chris, sounds great! I'm sure you'd do fine! It will be fantastic just like your other cakes!
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