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ganaching a cake

post #1 of 19
Thread Starter 
Hey guys,

I just thought I'd share this in case anyone could use it, but I see a lot of questions about ganaching cakes, getting flat tops, sharp edges etc and thought I'd share this tutorial I wrote on it - right now it's just a written tutorial but VERY shortly I will be recording a video that details everything.

This not only talks about ganaching, but also how to get your fondant edges sharp and also stacking cakes.

Anyway, hope this helps someone icon_smile.gif

https://www.facebook.com/notes/torta-couture-cakes/ganaching-smoothing-and-stacking-cakes/355030644525013
post #2 of 19
Thread Starter 
Just thought I'd share some examples of the finish you get using my method.

Image
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All of the above cakes were ganached, but you can also get the same effect with buttercream, although slightly more difficult with buttercream - like below:

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Anyway - just thought I'd post the results here as it's difficult to gauge sometimes what the finished product looks like.

Enjoy icon_smile.gif
post #3 of 19
Saving this! Thanks so much! Can't wait to see the video!
post #4 of 19
Wow! What a perfect finish. Can't wait for the video and to try. TFS
post #5 of 19
Wow! This is so cool!!!! I have never seen. How long did you do it?
post #6 of 19
Wow! This is so cool!!!! I have never seen. How long did you do it?
post #7 of 19
Thread Starter 
Quote:
Originally Posted by JeffreyMills

Wow! This is so cool!!!! I have never seen. How long did you do it?



Hey, sorry, I'm not sure what you mean - do you mean long ago did I do the tutorial?
post #8 of 19
When you iced a 8" round cake with ganache, what size board do you use (8" or 8.5")?
post #9 of 19
Thread Starter 
Quote:
Originally Posted by majormichel

When you iced a 8" round cake with ganache, what size board do you use (8" or 8.5")?



Well that's where it's complicated for me - over here in the UK our cake boards are not the right size - for example they say 8" but in actual fact they are about 3 or 4mm shorter than that, so I always have to trim my cakes, which I hate doing. I now buy acrylic perspex and cut my own circles (well I'm trialing it just now) and I am trying to find out whether I need to cut them a quarter inch over the standard size or a half inch. However if in the USA your boards are sized correctly, then you can just use the normal sized boards.
post #10 of 19
Hi, Thank you so much! your cakes are perfection! Do you have any video or picture tutorial yet? I am a little bit confused by the tutorial. Thanks!
post #11 of 19
Amazing cakes, thanks!
post #12 of 19
Amazing cakes!!! Thank you so much for the tutorial.
post #13 of 19
Thanks nanefy.
post #14 of 19
Curious, I wonder if I use BAKELS
Dark Chocolate Truffle Ganache filing instead of making my own ganache if it would give me the same result.

Any thoughts?
post #15 of 19

Hi there,

 

I don't suppose there is an equally awesome tutorial for a square cake?  ; )  

 

Also, if I set my ganache to cool overnight will it be too stiff to cover my cake tomorrow?

 

I was going to use the ganace as a dam on my cake, chill it for a little bit, add the filling and top with more ganache, stack top layer of cake and then ganache the whole square cake.  A rectangle shoe box cake actually!! Any advice would be great.  Thinking I will have to trim a rectangle board slightly bigger than my cake, attach it to larger rectangle cake drum base, and then attempt the ever so awesome upside down method!!  But for the vertical edges I could use some pointers.  Thanks in advance.  

 

Hoping to find some acetate sheets at the office supply store too!!  Fingers crossed!

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