I have an order for a three tiered wedding cake like in the picture. My question (probably a dumb one) is the chocolate put on the tiers before the next tier is put on - or is the chocolate just drizzled on the outside rim of each tier? If covers the complete cake tops how do you keep it from sticking to the bottom of the top tier?

Also anyone have any idea how much chocolate it will take to do 6,8 & 10 inch tiers??

Thanks for the help.

I'd imagine you do the ganache before stacking. I'd also think that it would harden somewhat so unless it's warm, it wouldn't stick to the tier below.

HTH

you could place a sheet of parchment paper on the tier before you place the upper tiers on to prevent sticking. It looks to me like the ganache was poured before stacking.

Thanks for the responses - I am kicking the idea around of possibly having the top tiers not sitting directly on the tier under them - using supports to hold the tier about 1/4 over the top of the chocolate.

Anyone please have a suggestion on how much chocolate I will need to cover this cake??? Also which is the best most reasonably priced chocolate??

Thanks

I have done about 3 or 4 of these cakes as Grooms Cakes (I don't have pics on here because my computer is a dinosaur. Hopefully within the next week or so we will be gettin a new one.)

I go ahead and ice the cakes then put a thin layer of ganache (just enough to cover the icing) on the top of the tier. Then I put some of the ganache in a pastry bag with a tip #12 and go around the edges of the cake and let it "drizzle" down the sides in different lengths. I use wooden dowels for support and just place the next tier on top. I make sure the board on the next tier is completely covered so none of the cardboard is against the cake. Hope this makes sense.

The ganache goes pretty far. For a 3 tier 12", 8",6" I usually use 2 to 3 batches. There is a recipe on CC called "Chocolate Ganache 1". I use the Ghirardelli Semi-Sweet Chocolate Chips. It is really easy.

Hope this helps.

Diane

Thanks Diane that does help. Have you ever done this ahead and transported the cake assembled??

I haven't. I'm pretty much chicken when it comes to moving a stacked cake. I have traveled with the two bottom tiers of wedding cakes stacked but I think I would worry since the ganache is kinda slick. I guess you could dowel through the middle and it would probably hold. If I didn't have far to go. I live about 15 to 20 miles from Mobile which is where most of my cakes go if they aren't at my own church about a mile away.
Not the last one I did like this but the one before it I did it the evening before and it dried a little more than I would have liked. Not that it gets "dry" , it was still shiny and looked good but the next time I did it I waited until the morning of and did it. Just something to think about.

Diane