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 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
First, the tools you will need (Save/Pin)
Now you wanna use Ganache we use for cake decorating not the one we use for desserts or cake fillings. You can get the recipe here on my blog. This method to ganache a cake works with dark, milk or white chocolate.
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.
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 a 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
Don’t forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
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Love cake? Want more cake recipes?
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