Sharp edges on ganache cakes are now the basics of good cake decorating. Almost all professionally decorated cakes you see have beautiful crisp share edges with perfectly straight sides all around. I show you two methods to cover a cake with ganache and get sharp edges, here is method 2.
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Remember the moment when you see that level perfectly spot on!!! Happy Dance - Isn't it? Well getting those sharp edges for some of us has been a lot of hard work with trial and error. I know I tried so many different techniques until I found one that really worked for me.
I have already shared with you my preferred method to cover a cake with ganache Method 1. Recently, I was introduced to this method (2) which I like very much and have used fairly often. I thought I must share it with you because it is very simple and easy too.
Useful tips and tools
- 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 straight spatulas for the sides and an offset spatula for the top.
Materials to ganache a cake
- 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
What is the best ganache to frost cakes?
Note - For cakes that need to be covered with fondant, I use my cake decorator's chocolate ganache or the cake decorator's 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 - Place a big dollop of ganache on the top layer. Spread it evenly making sure you have ganache over the edges.
- Cake board - Place a cake board the same size as the bottom board. Use two cake scrapers to make sure the top and bottom boards are aligned together. Chill the cake for 20 minutes.
- Cake sides - Using a spatula frost the sides of the cake with ganache. Make sure to use a paddle motion with the ganache - this prevents air pockets. Use a bench scraper to smooth the sides of the cake.
- Chill - Continue to spread and smooth the ganache until you have smooth sides. Chill the cake for at least 2 hours
- Top board - Use a hot spatula or knife. Place the spatula between the top cake board and the ganache (see video) Pass the spatula under the board until you have loosened the board from the cake.
Pro tip - dip the spatula in hot water. Gentle move the spatula - letting the heat from the spatula guide you along. Do not push too hard as the ganache will crack - Smooth top - The top will be uneven and rough - this is normal. Add just enough ganache to fill and cover the top. Use an offset spatula to smooth the top and use a bench scraper to smooth the sides.
Pro tip - Since the cake is chilled well the sides will remain smooth. - Edge - Once smooth the little ganache that's left over the edges can be taken off with a spatula or knife (see video)
Tips for Success
- 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, 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.
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Printable Recipe
How to Ganache A Cake with Sharp Edges
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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 Devil’s Food chocolate cake (layers)
- 400 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 - Place a big dollop of ganache on the top layer. Spread it evenly making sure you have ganache over the edges.
- Cake board - Place a cake board the same size as the bottom board. Use two cake scrapers to make sure the top and bottom boards are aligned together. Chill the cake for 20 minutes.
- Cake sides - Using a spatula frost the sides of the cake with ganache. Make sure to use a paddle motion with the ganache - this prevents air pockets. Use a bench scraper to smooth the sides of the cake.
- Chill - Continue to spread and smooth the ganache until you have smooth sides. Chill the cake for at least 2 hours
- Top board - Use a hot spatula or knife. Place the spatula between the top cake board and the ganache (see video) Pass the spatula under the board until you have loosened the board from the cake.Pro tip - dip the spatula in hot water. Gentle move the spatula - letting the heat from the spatula guide you along. Do not push too hard as the ganache will crack
- Smooth top - The top will be uneven and rough - this is normal. Add just enough ganache to fill and cover the top. Use an offset spatula to smooth the top and use a bench scraper to smooth the sides.Pro tip - Since the cake is chilled well the sides will remain smooth.
- Edge - Once smooth the little ganache that's left over the edges can be taken off with a spatula or knife (see video)
Recipe Notes & Tips
Tip for getting sharp edges on ganache cakes
- 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.
Nutrition Information
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
Mary Jane
Lesson 7-DONE
Swapna
Hi Veena, very nice video. Can you please share white ganache recipe and colored ganache aa well? Any idea on the brands of white chocolate and cream to make best colored ganache for frosting?
Veena Azmanov
Hey Swapna - I do have white chocolate ganache recipes too. Both the classic as well as Cake Decorators. I use Callebaut or Laubeca - these are the good quality brands I get here.