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.
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
- 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.
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How to Ganache A Cake with Sharp Edges
Print Pin RateDescription
Equipment /Tools
- Bench Scraper
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.
- 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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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.
Julie
Is it possible to paint the white ganache with edible paint
Veena Azmanov
Yes, Julie. You can paint on white chocolate just as you can paint on the dark ganache. I think powdered colors mixed in 100% alcohol would be more effective
Zenani Dsouza
Hi Veena,
Can i apply edible sugar lace on ganache directly? or do I have to cover the cake with fondant?
Veena Azmanov
Yes, of course Zenani. Just attach it with water. A light brush of water is all it needs.
K
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
Veena Azmanov
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.
LIDIA
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.
Veena Azmanov
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.
Josine potter
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
Veena Azmanov
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.