Cake Central › Cake Forums › Cake Talk › Cake Decorating › Does anyone know how they did this?
New Posts  All Forums:Forum Nav:

Does anyone know how they did this?

post #1 of 14
Thread Starter 
Can anyone tell me what this chocolate coating would be? Is it ganache, or maybe just frosting? I love how it looks and I wouldlike to try it on a cake if I can figure out what it is.
LL
post #2 of 14
I'm not sure but my guess would be ganache.
Kristy

"The road to a friend's house is never long."
Reply
Kristy

"The road to a friend's house is never long."
Reply
post #3 of 14
Looks like ganache to me. It is chocolate and whipped cream cooked and cooled to pouring consistency. There should be a recipe on this site of it. They probable piped the border with completely cooled ganache.
post #4 of 14
I would say ganache too but what the lines in the sides of the cake?? Ganache is usally smoother and it almost has a thickness to it? Hmm...pretty cake though!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
post #5 of 14
I think the lines are from them not putting it on evenly.
post #6 of 14
Thread Starter 
I thought it was probably ganache, but I've never made a cake with ganache so I wasn't sure. Well, my next question is...how do you stack the layers without mucking up the surface? Does it harden slightly when cool or something? How does that work?

Also, do i frost the cake with BC as I would do any other cake before pouring the ganache over it?
post #7 of 14
Misdawn

When coating with ganache just keep it at a smooth consistency but be carefully about cooking it too much. then place cake on a rack with a pan underneath it with parchment paper to catch the overflow and pour chocolate over the cake quickly and while going in a circle from center out wards. make sure you pour enough over top. and it should go over the sides to coat. It should harden up okay. just be carefully when placing.

Also don't use anything to smooth it will loose it shine and give you lines.

hope you can understand what I wrote.

good luck. icon_biggrin.gif
Kristy

"The road to a friend's house is never long."
Reply
Kristy

"The road to a friend's house is never long."
Reply
post #8 of 14
Thread Starter 
Kriss,
Not to be a pest, but that adds another question. I understand your post, but I am thinking about doing a twolayer stacked chocolate cake with ganache over it and I would like to surround the sides of the layers with Pirrhouette cookies (the tall skinny, straw-like cookies). So how would I get the Pirrhouettes to stick to the ganache?
post #9 of 14
You can use the extra ganache as glue. just place ganache into the fridge to harden a little and use when thick to glue cookies to cake. or use chocolate candy melts to glue to cake.
Kristy

"The road to a friend's house is never long."
Reply
Kristy

"The road to a friend's house is never long."
Reply
post #10 of 14
That is a very pretty cake! By the drips on the sides...it looks like it was poured on. I have not tried ganache yet...but love the way it looks! icon_smile.gif
traci
Sharing is caring.
Reply
Sharing is caring.
Reply
post #11 of 14
Traci Yes it would be poured on the top than let drap over the edges to cover the sides. To get it smooth it nees to be warm enough to pour but not to much. it cannot be smoothed with anything or it will show the marks as shown above in the picture. I have done it a couple of times. It just takes practice. good luck when you try it. you will definetly love the end results.

Kristy
Kristy

"The road to a friend's house is never long."
Reply
Kristy

"The road to a friend's house is never long."
Reply
post #12 of 14
icon_smile.gif It is poured, then let it set..
post #13 of 14
I must be a little slower than everyone else but do you assemble the cake and then pout it over the cake?
post #14 of 14
you need to coat each cake individually, then stack.

i'm thinking that the lines, like the drips down the side, are from build-up and settling of the ganache.

if you're shy to try pouring the ganache (and several layers of it too), you can let the ganache cool and ice the cake with it without whipping it first (though it is VERY firm and thick) -- with a clean, warm palette knife i've gotten the ganache quite smooth in the past. it reminds me of a little ganache cake i did at a small cafe-bakery i used to work at...the cake was for a lady named isabelle, and she was turning 100! icon_surprised.gif
who pays any attention
to the syntax of things
will never wholly kiss you
Reply
who pays any attention
to the syntax of things
will never wholly kiss you
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Does anyone know how they did this?