How to ganache a cake with sharp edges Method 1 - Video
Learn how to ganache a cake like a pro with this step by step video and no-fail ganache recipe. No need for special tools. All you need are basic cake decorating tools along with my tips and tricks to get the perfectly leveled and smooth ganache cake.
The most recent trend in cake decorating these days is how to ganache a cake perfectly. Level top, straight smooth sides. And to achieve this almost everybody around me is investing in tools and equipment that they probably will not need in the future.
I'm all for tools! Being a cake decorator I know that the right tools make a huge difference in achieving professionalism in your work. I've had many questions asking how I cover my cake with chocolate ganache and I thought I'd share this method with you. It does not need any special equipment for the technique. I learned this technique from Paul Bradford when I started cake decorating and it's still my most preferred method to cover a cake with ganache.
Method 2 - I recently came across another method to cover cakes with ganache. One that uses two cake boards. I thought I'd explore it and share it with you as well. You can find that method 2 here - how to get sharp edges on ganache cakes
Useful Tips and Tools (Save/Pin)
- You will need a cake board for the bottom of the cake.
- You will need two cake circles. One for the top and one for the bottom. Make sure they are both the same size. They must be firm and not bend or flex.
- Tall metal bench scrapers are best if you ganache cakes often.
- A right angle will help make sure your cake is straight.
- A leveler works great to ensure that your cake is leveled. A level cake is especially important when you have stacked cakes.
- Use a straight spatula for the sides and an off-set spatula for the top.
Materials
- 2 x cake layers - see 50 plus layer cake recipes
- Buttercream Frosting - see 30 plus buttercream frosting recipes
- Simple syrup to keep the cakes moist
- Cake Decorators Chocolate Ganache for cake decorating - Dark or
- Cake Decorators White Chocolate Ganache
Note - For cakes that need to be covered with fondant, I use my cake decorators chocolate ganache or cake decorators white chocolate ganache. The ratio of cream to chocolate is different in these with more chocolate and less cream. The Classic White and Dark chocolate ganache are good but they stay soft so are not the best for cake with fondant.
Two videos
Cover a cake with dark chocolate ganache
Cover a cake with white chocolate ganache
How to Cover a Cake with Ganache and sharp edges (Save/Pin)
- Bake and cool your cakes. I usually make sure I have at least two layers each 2 inches tall so the finished cake is a minimum of 4 inches tall.
- If you like to trim the caramelization off your cakes make sure to bake more cake or taller layers so you have 2-inch after trimmings
- Sometimes I even freeze the cake for half an hour so it's firmer to work with.
Level, torte and fill cake
- Level the cake layers - cut the domes off the cake with a bread knife or cake leveler
- Torte each layer into two horizontally
- I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around
- Place one cake board on the cake drum with a little ganache to help keep it in place
- Simple syrup each layer with a pastry brush.
- Add a big dollop of buttercream or ganache on each layer
- Spread with a straight-edged spatula
- Place the next layer on top followed by more frosting until you have stacked all four layers
- Use a cake level to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around.
- Then use two bench scrapers on either side of the cake to ensure the sides are straight. (just so the layers are not peaking out)
- Place the cake in the fridge for 10 minutes - the frosting will set and the layers won't move when you are frosting the outside.
- Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.
Frost the top
- Put a large dollop of ganache on top of the cake.
- Spread it evenly with an offset spatula.
Frost the sides
- Crumb coat the cake - Use a straight-edge spatula to frost the sides. I like to first add a thin layer all around so the crumbs set in. In good weather ganache sets quickly but if necessary place the cake in the fridge for 10 minutes
- Then continue to add more ganache all around the cake with a straight-edge spatula.
- As you frost create a lip on the top edge(see video)
- Use the right angle to ensure the frosting is straight -sometimes you may need to add more or take off some.
- Use a bench scrapers and smooth the sides.
- As you smooth the sides, the excess ganache on the top will become bigger (lip). Leave it for now.
- Continue to add and smooth the sides first using the right angle to ensure the sides are straight and a bench scraper to ensure it is smooth. Dip the bench scraper in hot water for the final few swipes.
- If necessary, place the cake in the fridge for 15 minutes.
Trim the top lip
- Use an offset spatula to trim the ganache lip on the top (see video)
- Smooth the sides with a bench scraper once more. This time it will create a ganache lip again. Leave it for now
- Place the cake in the fridge to chill for 20 minutes
- Once chilled, you can easily trim the ganache lip without needed to smooth the sides
- Check the cake level again to ensure it is leveled.
- Chill the cake for at least a few hours before you cover it with fondant.
How to Ganache A Cake
Print Pin RateDescription
Recipe Video
Materials
- 2 Cake layers
- 500 grams Velvet American Buttercream
- 800 grams Cake Decorators Chocolate Ganache
Conversions - Switch between Metric & US for other measurement options
Instructions
- Bake and cool your cakes. I usually make sure I have at least two layers each 2 inches tall so the finished cake is a minimum of 4 inches tall.
- If you like to trim the caramelization off your cakes make sure to bake more cake or taller layers so you have 2-inch after trimmings
- Sometimes I even freeze the cake for half an hour so it's firmer to work with.
Level, torte and fill cake
- Level the cake layers - cut the domes off the cake using a bread knife or cake leveller
- Torte each layer into two horizontally
- I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around.
- Place one cake board on the cake drum with a little ganache to help keep it in place.
- Simple syrup each layer with a pastry brush
- Add a big dollop of buttercream or ganache on each layer.
- Spread with a straight-edged spatula
- Place the next layer on top followed by more frosting until you have stacked all four layers
- Use a cake level to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around.
- Then use two bench scrapers on either side of the cake to ensure the sides are straight. (just so the layers are not peaking out)
- Place the cake in the fridge for 10 minutes - the frosting will set and the layers won't move when you are frosting the outside.
- Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.
Frost the top
- Put a large dollop of ganache on top of the cake.
- Spread it evenly with an offset spatula.
Frost the sides
- Crumb coat the cake - Use a straight-edge spatula to frost the sides. I like to first add a thin layer all around so the crumbs set in. In good weather ganache sets quickly but if necessary place the cake in the fridge for 10 minutes
- Then continue to add more ganache all around the cake with a straight-edge spatula.
- As you frost create a lip on the top edge(see video)
- Use the right angle to ensure the frosting is straight - sometimes you may need to add more or take off some.
- Use a bench scrapers and smooth the sides.
- As you smooth the sides, the excess ganache on the top will become bigger (lip). Leave it for now.
- Continue to add and smooth the sides first using the right angle to ensure the sides are straight and a bench scraper to ensure it is smooth. Dip the bench scraper in hot water for the final few swipes.
- If necessary, place the cake in the fridge for 15 minutes.
Trim the top lip
- Use an offset spatula to trim the ganache lip on the top (see video)
- Smooth the sides with a bench scraper once more. This time it will create a ganache lip again. Leave it for now
- Place the cake in the fridge to chill for 20 minutes
- Once chilled, you can easily trim the ganache lip without needed to smooth the sides
- Check the cake level again to ensure it is leveled.
- Chill the cake for at least a few hours before you cover it with fondant.
Recipe Notes
Tips for decorating a cake with ganache
- Make sure you are using the right ganache recipe for the right project.
- The ganache should be a peanut butter consistency easy to spread.
- Too thick and it will be hard to spread, too thin will be a messy job.
- Make sure to chill the layers as suggested. Chilling will make your ganache process easier.
- Use a bench scraper dipped in hot water to get smooth sides.
- And a spatula dipped in hot water to smooth the top.
- Use a cake board and dowels if you stack layers more than 6-inch tall.
Equipment /Tools
Tips for covering a cake with ganache
- Make sure you are using the right ganache recipe for the right project.
- The ganache should be a peanut butter consistency easy to spread. Too thick and it will be hard to spread, too thin will be a messy job.
- Make sure to chill the layers as suggested. Chilling will make your ganache process easier.
- Use a bench scraper dipped in hot water to get smooth sides.
- And a spatula dipped in hot water to smooth the top.
- Use a cake board and dowels if you stack layers more than 6-inch tall.
Frequently asked questions
A cake frosted with only ganache can be kept out at room temperature for 2 to 3 days in a cool dry place. However, it is best to refrigerate the cake in hot and humid temperatures.
It depends on which ganache recipe you are using and what is the ratio of chocolate to cream in the ganache. Cake Decorators Chocolate Ganache does get firm and works best to cover a cake with fondant.
If the ganache is soft because you warmed it too much - just place it in the fridge for 5 minutes or more until you have the consistency you need.
If the ganache is soft because you have less chocolate in the ganache recipe. It's best to whip the ganache. The whipping will help make it spreadable.
Place the ganache in the microwave for 10 seconds and stir with a spatula. If necessary give it another 5 to 10 seconds in the microwave.
Chocolate melts easily so 10 seconds in the microwave is all it takes.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
