Would Like To Ganache Only Top Of The Cake, Not Sides. How?
Decorating By ZlatkaT Updated 21 Sep 2011 , 12:36pm by ZlatkaT
I would like to make a chocolate cake. My vision is to ganache only the top cake. I would like to have the sides coated with white cream and top with chocolate bids.
So should I pour the ganache to the middle and rotate the cake to make the ganache stay on top? Should I add the chocolate bids on the sides after ganache or before? What do you think?
What about doing the whole thing in ganache, then make a white chocolate wrap for it? You can do your chocolate bird design in the wrap!
I have done this before. Just let your ganache set up a bit first. I iced the sides of the cake first then once the ganache had slightly set I spooned it on the top and spread it like icing. If it's too runny it may run down sides so let it thicken up a bit before spreading. It's really very simple to do.
Another helpful hint is to make sure the cake is cold, this way the ganache
will begin to set even more as your spreading which will reduce any chances of it running.
Do you have an adjustable cake ring? Then it's easy.
http://www.pastrychef.com/ADJUSTABLE-CAKE-RING_p_1185.html
Kind of doing this.
http://www.cakejournal.com/archives/cake-tins
Hey, what about spreading the ganache on a piece of waxed paper, and building your cake upside down, then just run a knife around the base of the cake to even off the ganache, place it into the freezer to firm, remove and flip the cake over, peel off the waxed paper and you're done.
I have done this before. Just let your ganache set up a bit first. I iced the sides of the cake first then once the ganache had slightly set I spooned it on the top and spread it like icing. If it's too runny it may run down sides so let it thicken up a bit before spreading. It's really very simple to do. Another helpful hint is to make sure the cake is cold, this way the ganache will begin to set even more as your spreading which will reduce any chances of it running.
I've done similar cakes (pink peppermint sides instead of white) and I agree with LeeBD. And I freeze the cake for at least two hours, which helps.
Thank you ladies for you advices. The cake is done, if you want to peek in my gallery. I've done it like LeeBD said, but probably did not let the ganache set enough. It was still a bit runny. I was worried, if I will have the cake cold and the ganache set more, that I will have a knife smear on ganache. I wanted to have a clean top. But if you would see my cake - what was I worried about? I over decorated the cake you can't even see the ganache! 
But for future, I am thinking maybe do a ganache ring (dam) let it sit, and pour ganache in the middle? Maybe it won't run down? What do you think? 
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