Ganache Sticking To Acrylic Disc
Decorating By LizzieAylett Updated 6 Mar 2017 , 1:03am by bubs1stbirthday
Hi all,
Having heard great things about the acrylic discs for getting smooth sides and sharp edges, I bought a set for my Christmas. But when I have used it, the ganache on the top of the cake just sticks to it and comes away when I try to remove it. From what I'd read, I'd expected it to just pop off.
The first time I used it I was in a bit of a rush so I thought maybe the ganache hadn't set enough, but this time I left the cake in the fridge overnight and still had the same thing. I loosened round the edges with a scalpel but it was stuck firm. I had done top and bottom, so I stuck the cake in the freezer for a good half hour and tried the other end with the same result.
I use dark chocolate ganache with a 2:1 ratio, which sets pretty solidly.
Any ideas what's going wrong and how I can properly use my discs? I do get a fantastic finish on my cakes with them (except for the gaping hole that is the top).
You should have a piece of parchment paper/something between the ganache and your acrylic. I wrap mine with Glad Press N' Peel.
After the ganache has set or you put in the fridge to speed up the process, peel back the Press N' Peel and slide a thin knife between it and the acrylic. Go around the cake and you should be able to pull the acrylic off. The same goes for parchment.
Once you have removed the acrylic, slowly remove the parchment/press n' peel. The ganache should stay on the cake and you will probably have to smooth a few areas.
Winbeckler has a great YouTube video on this, you can fast forward to the top acrylic removal about 16:15 in the video:
I agree with @Dacakechic I bought mine with such high hopes and wanted to toss them out the window when the whole top of my ganached cakes were peeling off when I removed the top acrylic. I started using the parchment paper cut slightly smaller than the cake circumference and it was a dream. Im still struggling to find the perfect pallet knife though lol.
Thanks guys. I guess I'll just have to do the parchment circle too. Although I'm sure I've seen videos of it just popping off - I wonder how they manage that?
I have never had mine just pop off - I think they maybe just photovideo shop it lol. I lay my circle down on the paper and use a Stanley knife to cut round the circle/square so it is exactly the same size. I then smear the thinnest bit of icing around the very edges (just a few mm around the whole edge) of the acrylic and a tiny tiny smear in the middle of the acrylic, it should a bit like a dirty window where you have the icing, put your baking paper on and rub firmly from the middle out to the very edges, remove any icing that has squeezed out - which should be almost nothing, pop it aside to set up before using it as usual.
When it comes time to remove I have a super thin artists type spatula (the metal is probably a mm or two thick), I use ganache so I set it in the fridge, slide the spatula between the paper and the acrylic and the lid will pop off, then peel paper off (haha very important step which I forgot once for my daughters birthday and didn't notice until everyone was eating thanks to my super sharp knife haha) and if needed fill any holes.
P.S The artists pallet knife that I have is 'Monte Marte' brand. I use the smallest one and also have a bigger one that is great for lifting biscuits or fondant that become stuck and smoothing out any tiny holes in the top of the ganache. http://www.artsuppliesandhome.com.au/mont-marte-palette-knife.html
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