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. I show you two methods to cover a cake with ganache and get sharp edges, here is method 2.

Table of Content

• Useful tips and tools
• Materials to ganache a cake
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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 errors.  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 a straight spatulas for the sides and an off-set spatula for the top.

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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

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.

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Step by step 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.
• 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, torte and fill cake

• Level the cake layers - cut the domes off the cake with a bread knife or cake leveler (see video how to level, torte and fill a cake)
• Torte each layer into two horizontally
• 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
• Simple syrup each layer with a pastry brush.
• Add a big dollop of buttercream or ganache on each layer
• Spread with a straight-edged spatula
• Place the next layer on top followed by more frosting until you have stacked all four layers
• Use a cake level to ensure the cake is leveled. You may need to press down on the side that is higher to help shimmy the frosting around.
• 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)
• 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.
• Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.

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 at least 2 hours

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.
• Use an offset 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 (see video)

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Frequently asked questions

You may also like

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Printable Recipe