How to Cover a Cake with Chocolate Ganache - Video Tutorial
Learn how to ganache a cake like a pro with this step by step video and a picture tutorial using my flawless ganache recipe. No need for acrylic discs or special tools. All you need is some cake boards, spatula, cake scraper, and these tips and tricks to get the perfect, leveled, smooth, flawless 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. But I also know that I cannot overspend on tools so much that what I earn is far less then what I make.
Until last week, I've been going crazy and feeling very envious that I cannot afford these acrylic discs. They are new on the market so their prices are really high. So, I have two options, I can either spend on these or find a way to ganache a cake without these.
I can afford to buy one but guess what? I am a professional cake decorator so I make cake sizes from 4 to 12 sometimes 14 and I also make other shapes, square and round is the most common. The bigger issue with this is that I live in a small 3 bedroom apartment - where am I going to store these?
Ah well, you understand my dilemma. Right?
There is a solution.
No, I did not go buying me any of these fancy tools I just use cake boards. It's the same concept but just easier. So I have one cake board on top and I use the exact same size cake board on the bottom.
And today I'm going to show you how I ganache a cake. I have a few pictures and a video tutorial for you and as always I explain in detail so you
Useful Tips and Tools (Save/Pin)
- You will need a Cake board for the bottom of the cake.
- You will need two Cake Circle.. One for the top and one for the bottm. 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 Spatulas for the sides and an off-set spatula for the top.
The Ganache Recipe
For cakes that need to be covered with fondant, I use my Cake Decorators Chocolate Ganache Recipes. 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.
Cake Boards/Cake Drums
Cake drums are thicker then cake boards and so cake drums work best. However, I have been using homemade cake boards very successfully for a long time now. You can also use commercial cake boards as long as you find the boards that do not flex. You want firm sturdy boards that do not bend. That will be the best way to get sharp level edges.
Detailed Video tutorial on YouTube -Don't forget to subscribe to more videos every week.
As always my YouTube videos are longer and more detailed compared to the quick short videos on the Blog or Facebook.
Please see the detailed video in the recipe card below
Materials - How to ice a cake with ganache
- 2 x cake layers - see 30 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
How to Cover a Cake with Ganache/ How to Ganache a Cake (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.
- Sometimes I even freeze the cake for half an hour so it's firmer to work with.
- Level the cake layers.
- Torte each layer into two.
- 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.
Fill the cake layers
- Sprinkle some simple syrup on each layer. You can do this one at a time - or sometimes I do all the layers at once so I don't forget.
- Add a big dollop of buttercream or ganache on each layer.
- Spread with an off-set spatula.
- Do the same with all four layers.
Ensure the layers are straight
- Use the right angle to make sure all layers are straight.
- Then use two bench scrapers on either side to shimmy them in place.
- Place these in the fridge for 10 minutes if necessary.
Top of cake
- Put a large dollop of ganache on top of the cake.
- Spread it evenly and place the second cake board on top.
- Use the two cake scrapers and shimmy them in place so they are exactly parallel.
- PLACE THE CAKE IN THE FRIDGE FOR AT LEAST 20 TO 30 MINUTES
Ganache the sides
- Since the top is chilled you can easily ganache the sides.
- Hold your hand firmly on the top
- Use an off-set spatula and press the ganache into the sides of the cake.
- Make sure you use pressure while adding and spreading the ganache. This will prevent any air pockets later.
- Use the spatula to add and the scraper to smooth it simultaneously.
- Do this until you have filled the gap between the two cake board and
- The sides are scraped clean.
- PLACE THE CAKE IN THE FRIDGE FOR AT LEAST 3 TO 4 HOURS. OR OVERNIGHT.
Release the top board.
- Place a spatula in hot water
- Gently insert it between the cake and the board.
- Carefully rotate the cake moving the spatula. The hot spatula will melt some of the ganache releasing the top board.
- TIP: Do not force it - dip the spatula a couple of times if necessary so it loosens easily. If you force it you will end up with a big chunk of ganache from the top.
- Use the same motion you use when you torte the cake. Slid the hot spatula an inch closer towards the center until it released.
Smooth the top with more ganache
- When you remove the cake board the TOP WILL NOT BE PERFECT. This is normal.
- Just add a small dollop of ganache on top and smooth it carefully with a spatula.
- Since the cake is chilled the top and sides just come clean easily.
- You just scrape with a top then scrape the sides with a cake scraper.
- Finally, the tiny little lip that gets left behind can be removed with a knife now or when chilled
- Tada!! You should have a beautifully smooth ganache cake
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.
How to Ganache A Cake
Print Pin RateDescription
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.
- Sometimes I even freeze the cake for half an hour so it’s firmer to work with.
- Level the cake layers.
- Torte each layer into two
- 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.
FILL THE CAKE LAYERS
- Sprinkle some simple syrup on each layer. You can do this one at a time – or sometimes I do all the layers at once so I don’t forget.
- Add a big dollop of buttercream or ganache on each layer.
- Spread with an off-set spatula.
- Do the same with all four layers.
ENSURE THE LAYERS ARE STRAIGHT
- Use the right angle to make sure all layers are straight.
- Then use two bench scrapers on either side to shimmy them in place.
- Place these in the fridge for 10 minutes if necessary.
TOP OF CAKE
- Put a large dollop of ganache on top of the cake.
- Spread it evenly and place the second cake board on top.
- Use the two cake scrapers and shimmy them in place so they are exactly parallel.
- PLACE THE CAKE IN THE FRIDGE FOR AT LEAST 20 TO 30 MINUTES
GANACHE THE SIDES
- Since the top is chilled you can easily ganache the sides.
- Hold your hand firmly on the top
- Use an off-set spatula and press the ganache into the sides of the cake
- Make sure you use pressure while adding and spreading the ganache. This will prevent any air pockets later.
- Use the spatula to add and the scraper to smooth it simultaneously.
- Do this until you have filled the gap between the two cake board and
- The sides are scraped clean.
- PLACE THE CAKE IN THE FRIDGE FOR AT LEAST 3 TO 4 HOUROR OVERNIGHT.
RELEASE THE TOP BOARD.
- Place a spatula in hot water
- Gently insert it between the cake and the board.
- Carefully rotate the cake moving the spatula. The hot spatula will melt some of the ganache releasing the top board.
- TIP: Do not force it – dip the spatula a couple of times if necessary so it loosens easily. If you force it you will end up with a big chunk of ganache from the top.
- Use the same motion you use when you torte the cake. Slid the hot spatula an inch closer towards the center until it released.
SMOOTH THE TOP WITH MORE GANACHE
- When you remove the cake board the TOP WILL NOT BE PERFECThis is normal.
- Just add a small dollop of ganache on top and smooth it carefully with a spatula.
- Since the cake is chilled the top and sides just come clean easily.
- You just scrape with a top then scrape the sides with a cake scraper.
- Finally, the tiny little lip that gets left behind can be removed with a knife now or when chilled
- Tada!! You should have a beautifully smooth ganache cake
Recipe Notes
- 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.
Recipe Video
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
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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
esaa
Got to try this recipe soo.
Veena Azmanov
Thank you Esaa
Ashley
Thank you so much for this recipe, Tired it last week and turned out perfect.
Veena Azmanov
Thank you, Ashley. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Aifo
This is the best blog - I love your recipes. They always work!! Thanks for sharing
Veena Azmanov
Thank you, Aifo. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
IVy
This looks good - going to try this soon.
Veena Azmanov
Thank you, Ivy. Let me know how it goes
Agend
Thank you for this recipe.
Veena Azmanov
Thank you, Agend. Have a wonderful week.
Liya
You that the best recipe on this blog. Thank you so much for sharing.
Veena Azmanov
Thank you, Liya. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Edvard
Awesome recipe. Thanks for sharing
Veena Azmanov
Thank you, Edvard. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Edic
Thank you for sharing this recipe, Love it.
Veena Azmanov
Thank you, Edic. You are very welcome. Have a wonderful week.
Uri
Love this recipe. Thanks
Veena Azmanov
Thank you, Uri. So happy you had success with this recipe and that you enjoyed it too. Thanks for coming back to write this feedback. Have a wonderful week.
Geetha
I was just about to buy the book pan to make a communion cake for my niece. I thought I'd search the web for desings ideas first and found your blog.
I think I'll use your trick with the baking foils. I hope I manage with the carving.
Wish me luck. Thanks for the tutorial.
Love you work.