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Need tips on stenciling on a ganache cake?

post #1 of 5
Thread Starter 
I'm hoping to use damask stencils (from Designer Stencils) on top of a ganache cake dummy. The cake layers are huge, the bottom at 18" square by 6"high. I'm thinking about the ganache instead of covering in fondant because of the size, but need tips on how to do the stencil.

I saw a video online where they use shortening to grease up the fondant and the stencil and then heavily dust the stencil with luster dust. Could I possibly use the shortening on the ganache? Or would that ruin the finish on it. I'm okay if it looks shiny.

Thanks in advance!
Mirjana
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
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"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #2 of 5
I think your best bet would be to look at a tutorial on how to stencil on buttercream (there's one here in the articles section, if I'm not mistaken). Buttercream and ganache have about the same consistency once they're applied, so I imagine that you would stencil them in similar ways. It sounds like a lovely idea, by the way. Would it be like gold luster dust on dark chocolate ganache? Beautiful AND yummy!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #3 of 5
Thread Starter 
Yes, luster dust on ganache. I hope it turns out! Thanks for replying, I'm going to do a test patch tonight icon_smile.gif
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
post #4 of 5

I know it's been a long time since this thread started, but I stumbled upon it while trying to find a solution to doing the same thing. Could you update us as to how the cake you tried to stencil turned out?

post #5 of 5
Thread Starter 

I ended up covering the whole thing with chocolate fondant.  I think there is a picture of it in the my photos.  If not, I'll post it tonight when I get home  :)  

 

We secured the stencil to the cake by rubbing some crisco shortening on the back side of the stencil.  That way it didn't shift as we stippled the luster dust on it :)

 

HTH!

Mirjana

"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile" ~Anna Olson
Reply
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