Learn how to ganache a cake like a pro with this step-by-step video and no-fail ganache recipe. And, there is 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.
Table of Content
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 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
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
What is the best ganache for cakes?
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 those 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.
How to ganache a cake
- 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.
Pro tip - 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 the cake layers - cut the domes off the cake using a bread knife or cake leveler
- Torte each layer into two horizontally. Place one cake board on the cake drum with a little ganache to help keep it in place.
Pro tip - I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around. - Moisten - Simple syrup each layer with a pastry brush.
- Fill - Add a big dollop of buttercream or ganache on each layer. Spread with a straight-edged spatula.
- Stack - Place the next layer on top followed by more frosting until you have stacked all four layers
Pro tip - Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight. - Level - Use a cake leveler to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around.
Pro tip - 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)
- Chill - 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.
- Cake top - Add a large dollop of ganache on top and smooth the top with an offset spatula and bench scraper. Chill the cake for 30 minutes.
- Cake sides - Using a spatula frost the sides of the cake with ganache. Make sure to use a paddle motion with the ganache. Use a bench scraper to smooth the sides of the cake leaving a large lip on top of the cake. (see video or progress pictures)
Pro tip - a paddle motion in the spatula when frosting will prevent air pockets. - Chill - Continue to spread and smooth the ganache until you have smooth sides. Chill the cake for at least 2 hours
Pro tip - as you frost the cake a lot of the frosting will collect on the top edge. Leave it for now - this is called the lip! - Top edge- Use a hot spatula or knife and trim the top lip/ edge (collected ganache). This will then give you a neat square edge on the cake.
Pro tip - dip the spatula in hot water. Do not push too hard as the ganache will crack.
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 and easy to spread. Too thick and it will be hard to spread. And, 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 inches tall.
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.
Printable Recipe
How to Ganache A Cake
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 Cake (layers)
- 500 grams Velvet American Buttercream
- 800 grams Cake Decorators Chocolate Ganache
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.Pro tip - 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 the cake layers - cut the domes off the cake using a bread knife or cake leveler
- Torte each layer into two horizontally. Place one cake board on the cake drum with a little ganache to help keep it in place.Pro tip - I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around.
- Moisten - Simple syrup each layer with a pastry brush.
- Fill - Add a big dollop of buttercream or ganache on each layer. Spread with a straight-edged spatula.
- Stack - Place the next layer on top followed by more frosting until you have stacked all four layersPro tip - Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.
- Level - Use a cake leveler to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around. Pro tip - 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)
- Chill - 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.
- Cake top - Add a large dollop of ganache on top and smooth the top with an offset spatula and bench scraper. Chill the cake for 30 minutes.
- Cake sides - Using a spatula frost the sides of the cake with ganache. Make sure to use a paddle motion with the ganache. Use a bench scraper to smooth the sides of the cake leaving a large lip on top of the cake. (see video or progress pictures) Pro tip - a paddle motion in the spatula when frosting will prevent air pockets.
- Chill - Continue to spread and smooth the ganache until you have smooth sides. Chill the cake for at least 2 hoursPro tip - as you frost the cake a lot of the frosting will collect on the top edge. Leave it for now - this is called the lip!
- Top edge- Use a hot spatula or knife and trim the top lip/ edge (collected ganache). This will then give you a neat square edge on the cake. Pro tip - dip the spatula in hot water. Do not push too hard as the ganache will crack.
Recipe Notes & Tips
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sara
Hi Veena
I took my ganache from the fridge when it had the right consistency to apply to a cake. I applied it to a cold cake ( left in the fridge overnight) and immediately it hardend and I could not smooth it over my cake. Was it because the cake was too cold? Are you not supposed to apply it on a cold cake?
Veena Azmanov
Sara. It depends on what set the ganache was when you used it. It must be soft peanut butter consistency or perhaps even softer.
Also, it depends on how cold the cake was. Remember chocolate sets quicker when it's cold.
Pratheeba
Day 3 done
jesse
you are awesome! i am a rookie baker -home baker. i sell some baked goods but stopped recently because i want to learn new stuff -specifically special cakes. not to sell them but for family and close friends. i want to take some lessons but they're all so expensive. luckily, i came across your website and signed up for your FREE masterclass! who would have thought that such free class is being offered. thank you!!! i am learning so much and can't wait to make my first special cake.
Veena Azmanov
Thank you, Jesse. I am so happy you found this class useful.
Sandra
Can I use white chocolate ganache for a semi naked cake?
Veena Azmanov
Yes, absolutely Sandra. This would work great for a semi-naked cake
Pratheeba
Clearly explained. You are an awesome teacher. Thank you for sharing your knowledge. As u always say Sharing is caring..
Veena Azmanov
Thank you, Pratheeba