Sharp Edges on Ganache Cakes – Cake Decorating Tutorials
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.
How to get Sharp Edges on 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 actually 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!
This is the most important of everything Cake Decorating!! Once you get this you will see that your cakes are so professional in look that no matter how simple the cake weather 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!
How to get Sharp Edges on Ganache Cakes
Personally I do not use any special equipment just the most basic cake decorating stuff such as
Here’s the Video on how I get sharp edges on my Ganache Cakes.
There is no audio just music but I think it’s pretty self-explanatory. I must apologize that since I’d had a few negative comments on my videos saying I talk too much my confidence for voice overs is a bit shaken. So I choose now to write on the post the details rather than blabber too much on video. Feel free to ask any questions in the comments below and I will get back to you as soon as possible.
Don’t forget to save this tutorial on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest
How to get Sharp Edges on Ganache Cakes
Watch how to get Sharp Edges on Buttercream Cakes Video here –
hi..
I follow the exact same way. Bu t i always feel that with the plastic and tape on top, the horizontal level may get imbalanced. Don’t you think so? How do ensure that it doesn’t happen?
Thanks
~K
I don’t think the plastic affects much. I have tried doing this method for long. Now I don’t use the top board anymore much. I will share that video soon too.
HI VEENA, I AM VERY HAPPY TO JOIN YOU CLASS,THIS HELP ME A LOT. IAM BERLY STARTED MY BUSSINES . I LOVE IT ,SO SOME TIME I NEED HELP,. I AM SO GLAD FINDED YOU. THANS SO MUCH.
Thank you so much Lidia. feel free to send me a message any time or write a comment on the tutorial you need help. i’m always happy to help. Have fun.
Hi Veena.
I have watched lots of your blogs and vids. It amazes me how sharp you get your edges with both fondant, and buttercream. I have tried, well I’ve lost count, several times to get my fondant not to tear or crack. I’ve used so many different brands. As yet, have not found a REALY good stretchy fondant that doesn’t tear!! Please help! What do you use?
Kind regards josine
Hi Josine. As you can see in the video. I do a simple yet sure process. I do hope it helps you. I have tired Satin Ice, my homemade fondant as well as some local brands here they all work with this method. Majority of my cakes are now Satin Ice…. Thanks.