Sharp Edges on Ganache Cakes Tutorial - Cake Basics

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How to Get Sharp Edges on Ganache Cakes?

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. This video shares how I get sharp edges on my chocolate ganache cakes.

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 errors.  I know I tried so many different techniques until I found one that really worked for me. It's really simple and easy and once you get the hang of it you will laugh at how long it took you to figure it out. I did! So here's how I get sharp edges on my chocolate ganache cakes.

This is the most important of everything Cake Decorating!! Once you get this you will see that your cakes are so professional in a look that no matter how simple the cake whether dressed as a blank canvas with one flower or with lots of gorgeous details it will take your work to a very different level.  It's all in the basics!

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 Decorators Chocolate Ganache - for decorating cakes

Chocolate ganache for decorating a cake is not the same as a regular ganache. Today I share with you a step by step tutorial on how to make the best cake decorators chocolate ganache every single time including tips and tricks with everything you need to know about making and using ganache.

Cake Decorators White Chocolate Ganache Recipe

Learn to make a perfect batch of white chocolate ganache with this step by step tutorial for a cake decorators white chocolate ganache recipe. Today I share with you all the tips, tricks, and troubleshooting so you will never have to throw valuable ingredients again.

Useful Tips and Tools to Ganache a Cake

Personally, I do not use any special equipment just the most basic cake decorating stuff such as

• 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 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 Spatulas for the sides and an off-set 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

Detailed Video Tutorial in the recipe card below- short quick video here

How to Ganache a Cake with sharp edges

Level, fill and torte

• Bake cakes and let cool completely
• Level cakes using a bread knife or leveler
• Torte cakes (optional) I split each layer in 2 making 4 layers.
• Brush each cake layer with simple syrup to keep them moist.

Layer cake with buttercream or ganache

• Place a tablespoon of buttercream or ganache on the cake board
• Place one cake layer on the cake board
• Top with a generous dollop of buttercream or ganache
• Place the second layer of cake followed by more buttercream or ganache
• Continue layering cake and frosting until all cake layers are used up.

Frost the top

• Place a big dollop of ganache on the top layer
• Spread it evenly making sure you have ganache over the edges.
• Place a cake board the same size as the bottom board.
• Use two cake scrapers to make sure the top and bottom board are aligned together. (see video)
• Chill the cake for 20 minutes

Frost the 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 (see video)
• Use a bench scraper to smooth the sides of the cake.
• Continue to spread and smooth ganache until you have smooth sides
• Chill the cake for 3 to 4 hours or overnight.

Finish the top

• Use a hot spatula or knife. (dip the spatula in hot water)
• Place the spatula between the top cake board and ganache (see video)
• Gentle move the spatula - letting the heat from the spatula guiding you along. Do not push too hard as the ganache will crack
• Pass the spatula under the board until you have loosened the board from the cake.
• The top will be uneven and rough - this is normal.
• Add just enough ganache to fill and cover the top smooth.
• Use a spatula to smooth the top and use a bench scraper to smooth the sides.
• Since the cake is chilled well the sides will remain smooth.
• Once smooth the little ganache that's left over the edges can be taken off with a spatula or knife.

Tips for getting sharp edges on ganache cakes. Chocolate Ganache Cake

1. Make sure you are using the right ganache recipe for the right project.
2. 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.
3. Make sure to chill the layers as suggested. Chilling will make your ganache process easier.
4. Use a bench scraper dipped in hot water to get smooth sides.
5. And a spatula dipped in hot water to smooth the top.
6. Use a cake board and dowels if you stack layers more than 6-inch tall.

Frequently asked questions

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How to Ganache A Cake with Sharp Edges

Author: Veena Azmanov

4.67 from 3 votes

Print Pin Rate

Category - Dessert

Project - Birthday cake, Celebration Cakes

Prep Time: 20 mins

Active Time: 40 mins

Chilling Time: 4 hrs

Total Time: 5 hrs

Makes: 1 cake

Description

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. This video shares how I get sharp edges on my ganache cakes.

Equipment /Tools

• Cake Board
• Spatula
• Off-set spatula
• Bench Scraper
• Cake Leveler

Materials

• 2 Devil’s Food chocolate cake layers
• 400 grams Velvet American Buttercream
• 800 grams Cake Decorators Chocolate Ganache

Conversions - Switch between Metric & US for other measurement options

Instructions

LEVEL, FILL AND TORTE

• Bake cakes and let cool completely
• Level cakes using a bread knife or leveler
• Torte cakes (optionaI split each layer in 2 making 4 layers.
• Brush each cake layer with simple syrup to keep them moist.

LAYER CAKE WITH BUTTERCREAM OR GANACHE

• Place a tablespoon of buttercream or ganache on the cake board
• Place one cake layer on the cake board
• Top with a generous dollop of buttercream or ganache
• Place the second layer of cake followed by more buttercream or ganache
• Continue layering cake and frosting until all cake layers are used up.

FROST THE TOP

• Place a big dollop of ganache on the top layer
• Spread it evenly making sure you have ganache over the edges.
• Place a cake board the same size as the bottom board.
• Use two cake scrapers to make sure the top and bottom board are aligned together. (see video)
• Chill the cake for 20 minutes

FROST THE 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 (see video)
• Use a bench scraper to smooth the sides of the cake.
• Continue to spread and smooth ganache until you have smooth sides
• Chill the cake for 3 to 4 hours or overnight.

FINISH THE TOP

• Use a hot spatula or knife. (dip the spatula in hot water)
• Place the spatula between the top cake board and ganache (see video)
• Gentle move the spatula – letting the heat from the spatula guiding you along. Do not push too hard as the ganache will crack
• Pass the spatula under the board until you have loosened the board from the cake.
• The top will be uneven and rough – this is normal.
• Add just enough ganache to fill and cover the top smooth.
• Use a spatula to smooth the top and use a bench scraper to smooth the sides.
• Since the cake is chilled well the sides will remain smooth.
• Once smooth the little ganache that’s left over the edges can be taken off with a spatula or knife.

Recipe Notes

 

TIPS FOR GETTING SHARP EDGES ON GANACHE CAKES.

1. Make sure you are using the right ganache recipe for the right project.
2. 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.
3. Make sure to chill the layers as suggested. Chilling will make your ganache process easier.
4. Use a bench scraper dipped in hot water to get smooth sides.
5. And a spatula dipped in hot water to smooth the top.
6. 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

Keywords - cake decorating, Cake Decorating Tutorial, cake tutorial, ganache

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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