Learn how to ganache a cake like a pro with this step by step video and a picture tutorial using my flawless ganache recipe. No need for acrylic discs or special tools. All you need is some cake boards, spatula, cake scraper, and these tips and tricks to get the perfect, leveled, smooth, flawless ganache cake.
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
Put a large dollop of ganache on top of the cake.
Spread it evenly with an offset spatula.
Frost the sides
Crumb coat the cake - Use a straight-edge spatula to frost the sides. I like to first add a thin layer all around so the crumbs set in. In good weather ganache sets quickly but if necessary place the cake in the fridge for 10 minutes
Then continue to add more ganache all around the cake with a straight-edge spatula.
As you frost create a lip on the top edge(see video)
Use the right angle to ensure the frosting is straight - sometimes you may need to add more or take off some.
As you smooth the sides, the excess ganache on the top will become bigger (lip). Leave it for now.
Continue to add and smooth the sides first using the right angle to ensure the sides are straight and a bench scraper to ensure it is smooth. Dip the bench scraper in hot water for the final few swipes.
If necessary, place the cake in the fridge for 15 minutes.
Smooth the sides with a bench scraper once more. This time it will create a ganache lip again. Leave it for now
Place the cake in the fridge to chill for 20 minutes
Once chilled, you can easily trim the ganache lip without needed to smooth the sides
Check the cake level again to ensure it is leveled.
Chill the cake for at least a few hours before you cover it with fondant.
Tips for decorating a cake with ganache
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.
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