How to ganache a cake for decorating with perfect results
This is the second in a three part video tutorial series that shows you how to get those sharp edges on your fondant covered cakes.
“How do you get your smooth sharp edges?” This question I get asked the most about cake decorating is “how do you get your sharp edges?” I think the answer is a combination of how I use the ganache and the way I use two cake smoothers to get the sharp edge.
None of it is difficult but I warn you the videos are my usual simple presentation!!!
- The first video shows you a quick and easy method for making chocolate ganache in the microwave oven. It show the consistency I use etc. This is the link to the 1st video.
- The second video show how I set up the cake using a base board and a very simple tool that gives the smooth edges.
- The third video shows how I use two cake smoothers to finish the fondant cake with a sharp edge. This is the link for the 3rd video.
This is 2 of 3 cake tutorial videos.
I hope you find this helpful and it answers your questions. Make sure you watch all three videos to get all the tips and tricks.
Bye for now, Michelle
Michelle Rea
Inspired by Michelle Cake Designs
www.inspiredbymichelle.com.au
www.facebook.com/InspiredbyMichelleCakeDesigns
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{ 30 comments… read them below or add one }
What a terrific video. I have had so much success in obtaining a lovely ‘crisp’ finish with Italian Meringure Buttercream (using similar method of excessive icing, then scraping the sides and pulling in the top) but never (like, NEVER) with ganache. It’s the consistancy! Mine has obviously been far too firm. So I’m practically cheering and jumping up and down here in my house! The decorating books just can’t show some things… Thanks again
Kate,
Are you able to achieve a nice smooth finish with italian merengue buttercream? I haven’t tried it yet because I’ve heard it’s very difficult if not impossible to get the clean, smooth surface that you get with high ratio shortening. How do you do it?
thx,
millie
Hi Millie, I only use ganache so I’m not going to be able to help you with your question – sorry. The only thing I know is that italian meringue buttercream is delicious!!!
Hi Mitchell
You are not only a great inspiration but a very selfless teacher. You are great. I drool on how you decorate the cakes.
I am going to make my first wedding cake. Can you tell me the game plan from when to start baking,icing and covering with fondant. when should I start each stage. I will be making the gumpaste flowers 1 week ahead. and make the home made fondant 3 days before the wedding. does that work. The rest of the things I do not know when to start,Would appreciate if you could give me a game plan to follow.thanks a bunch
pearse
Hi Pearse, OK all your timings are good. Once the cake is ganached then it needs to sit overnight then it can be covered the next day. The cake are completely sealed so they are fine so you can easily do this on the wednesday and have plenty of time to decorate without being rushed. That is if you are using ganache for the filling etc I do not use buttercream so I am not too sure on those timings. It is best to have the cake assembled the day before transport if it is tiered as this gives the cake time to stabilise the tiers together. I hope this makes sense!! do not stress it really is not as complicated a most people think.
Bye for now, Michelle
by the way the wedding is at 2 on a saturday and the cake should be delivered around noon
Michelle,
After letting the ganached cake sit overnight in the refrigerator, do you bring it back up to room temperature before applying your fondant? I know moisture in the cake can cause fondant to bubble up and blow out. I normally crumbcoat my cakes with buttercream but will be trying your method as I think I’ll be able to get sharper lines. Wish me luck!
Millie
Hi Millie, you do not leave the ganached cake overnight in the fridge. Just leave it out at room temperature – it will be fine. In summer i do have air conditioning on 24 hours on those really hot nights otherwise the chocolate is still soft when you are ready to cover it in fondant.
Hello, pls how long does it last, i mean what is the shelf life. Need to make a cake within 3days i want to bake on wed, ganache on thurs, decorate on fri and cake should be ready for sat. Is my plan ok? Need to know the shelf life and if i want to caover a 6inchs ow mch measurement can i use. pls can you reply me in grams. for the choclae and the whipped cream in mls. thanks
Hi Ola, yes your plan is fine. If you used 900g of chocolate for then ganache you will have more than enough – any left over can be rolled into balls and dusted with cocoa powder to make delicious truffles.
HI Michelle-
I was wondering on the amount to make for a 10″ X 8″ round cake. I want to fill it with the ganache as well as crumb coat it. How many times would I increase your recipe?
thanks so much!
Hi I am assuming it is a double height 10″ round cake that you are ganaching so two mixes will be more than enough. Thanks for watching. Bye for now, Michelle
Hi Michele, thank you so very much for these excellent videos!! and I wanted to ask you about the tool you used when you smooth the sided of the cake already ganached. Is that a tool you make? or did you buy it? if so where can I find it?
Ok thank you again and have a wonderful day!
Rosie
HI Rosie, thank you for watching. The tool is easily found in any hardware or building supply store and is called a metal square. Bye for now, Michelle
Hi Michelle,
Is it ok to use commerical brands of chocolate from the supermarket for making ganache or do you have to purchase couventure chocolate? Will the commerical brands go firm? Thanks.
Hi Jane, yes it is OK to use supermarket brands of chocolate. Any good chocolate will work. You can often find good cooking chocolates in the baking section. Do not use anything that is described as “melts” as this will be too soft. Thank you for the question. Bye for now, Michelle
Michelle, I live in the Bahamas and have tried the Baker’s semisweet choc squares, Nestle milk choc chips and Ghiradelli melts (which I now know not to use) to make chocolate cups. I brushed the choc into cupcake paper cups then set them in the fridge to get firm. As soon as I took them out, they started to melt and lose their shape. This is my concern with ganaching a cake with any of these chocolates. Can you say what brand of chocolate you use? Does it have to be a semisweet choc?
Hi Paula, I do not know if I’m much help as I do not know the brands of chocolate you have available. But I do know that anything that is labelled melts or choc chips will not work as they are formulated to to work differently. The darker the chocolate the firmer it will be – anything like a dark Lindt chocolate or eating will work. Sorry I have not been much help. Bye for now, Michelle
Hi Michelle, I Was wondering if the ganache in between layers has a soft consistency or does it firm up as the sides do and also after you make the ganache, are you leaving it out with the cake or does it go in the fridge? How long will unused ganache last?
Hi Tee, the ganache is the same throughout the cake but remember it is eaten at room temperature and like all chocolate it melts in the mouth. Once the cake is ganached then it is left out overnight (cool conditions) and any leftover ganache is then covered and stored in the fridge. This left over ganache will store for a week. I hope this answers your questions.
Bye for now, Michelle
thank you so much, love that u actually reply to questions in such short time. your cakes are amazing.
Hi Michelle, You are such a great inpiration and really love love love your tutorial. One question though, I have 3 tiers cake for this saturday and planning to ganache them today. Do I have to leave them in the fridge once it’s ganached or room temperature is fine until saturday? (Considering Melbourne weather is between 20-25 degrees celcius this week). I’m just worried if I put them in the fridge, it will cause sweating and moisture and the buble on the fondant when covering. Please help for any advice and tips..:) Thank You:)
Hi Paula, once the cakes are ganached they do not go back in the fridge. Allow them to sit out on your bench overnight (the temps you say will be OK I usually have my air conditioner on 24 hours in summer) then fondant cover them the next day. I find it is only a problem once the room temperature goes above 28oC as the chocolate is too soft to cover etc. Have fun!! Thanks for asking. Bye for now, Michelle
Thanks Michelle for replying so quickly…:) Finger cross everything is ok until this saturday..:)
Hi Michelle, I know you have said you don’t refrigerate your cakes once they are ganached, but I was wondering if I use a filling that needs to be refrigerated can I put them in the fridge?
The only trouble with this is the cake still needs to come to room temperature to cover with fondant other wise it will be sticky and difficult to get the perfect finish. I always use just ganache for the layers etc so i do not have to worry about this problem.
Michelle,
When trimming the cake, what do you find is the easy method. I’m often scared to trim around the cake because I don’t want to take too much off or make a mess.
I use a serrated knife and slice down from top to bottom in small steady slices this way it still remains round.
Hi Michelle
Thanks so much for sharing your skills with us all ….. Just a quick question which may sound a bit dim but just wanted to check ….. how do you get your cake of the larger board once iced and not ruin your fondant edge is there a special nack to this ???
Cheers
Suzi x
I use a crank handle spatula the same one I use for gananching (the large one) slip it underneath lever up then pick up and no it does not ruin the edge. I usually lift off the day after I have covered so it is a little firmer.
Thanks for visiting. Bye for now, Michelle