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.
Continue to add and smooth the sides first using a bench scraper.
Place the cake in the fridge for at least 4 hours. It is important that the cake be very chilled before the next step. You want the ganache to be hard!
Remove the top board
Use an exact-O knife to cut the plastic on the top of the cake board. Then remove the board and carefully peel the plastic away. If done correctly you will have a straight unchipped edge. A few craters on the top are normal
Now, add a big dollop of ganache on the top and smooth with a spatula. Use the bench scraper again to smooth the top and sides.Tip - Because the cake is chilled it is now easy to smooth the sides and top easily.
You may have a little extra ganache lip on the top edges which can be removed with a knife.
Chill the cake again until ready to decorate.
Cover the cake in fondant
Brush the ganache cake with water making sure to get every inch of the cake to prevent air pockets
Roll the fondant on a lightly dusted work surface dusted (cornstarch and powdered sugar)
Drape on the cake, secure the edges first. Then smooth the sides. Cut off excess at the bottom with a pizza wheel.
Use a fondant smoother to smooth the sides. Prick any air pockets with a needle or acupuncture needle. For this cake, you do not need sharp edges.
Impress the cake
Use a woodgrain impression mat and press it on the side of the cake.Tip - I like to place the mat against the cake and use my fondant smoother to press firmly
Next, mark the circular wood marks on the top of the cake
Use a sugar shaper, Dresden tool or back of a paintbrush to deepen some of the lines on the woodgrain impression
Make a few cuts or dents on the top edge (wood is not smooth on the top) see video
Add ivory, Coppertone, and brown gel food colors on a large plate. Pour some vodka or Everclear. Use a large paintbrush ( 2-inch).
First, brush the entire cake with ivory mixed in alcohol. You want a light shade. Do this on the top and side.
Next, use a little darker shade by adding a little Coppertone to the ivory. Pain the sides of the cake. This time do not cover the whole surface. Leave a few places with the lighter color showing.
Then, use a darker shade adding with a little brown to the ivory. Again do not cover the entire surface. Try to create shades of the three colors
Let the pain dry for a few hours before you continue so you don't get finger impressions on it.
Finish the cake
Next, marble the green with a little white to create the grass and moss.
I used light green fondant for the moss and painted it with green.
I used white fondant to make the mushrooms and dusted them with a little brown to create dirt
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