Ganache by pouring before fondanting a cake
in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have a smooth effect. I will be using dark chocolate to make the ganache. I am pretty good at ganaching a square or a round cake (traditional method) before I fondant the cake but am not very confident getting the ganache smooth on a carved cake. I only did it once and it was a disaster and wasn't smooth at all.
I was wondering if I could pour a layer or 2 of ganache while it hasn't set yet but is cool enough so that it sets firm on the cake and gives me a smooth finish. I couldn't find anything anywhere and was wondering why its always the traditional ganaching method and if the pouring method would work or not.
This is the look I'm trying to achieve but with a carved cake
Best Answer
I asked a professional cake maker at the shop where I buy my cake ingredients and got told not to pour the ganache for the effect that I was trying to achieve. I got my results by following method:
- First, I applied the ganache as usual, following the traditional method.
- Then I dipped my hands in hot water and smoothed the ganache with the wet hands
- In the end, I used a hot knife to get it perfectly smooth.
This made a good looking cake.
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Do you have to wait for ganache to cool before putting on cake?
This generally needs at least 12 hours but, as the Cake Professionals recommend, 24 hours is best. For cake drips: you'll want to pour your ganache on cake almost immediately if you're wanting to create a drip cake (so on trend, we can't get enough of them!).How do you get ganache to stick to a cake?
Transfer 1 cake to a wire rack set on a rimmed baking sheet. Pour half the warm ganache over top; pour in center, then slowly but steadily pour around edges, allowing ganache to drip down sides and cover cake.Can you pour hot ganache over cake?
Ganache Consistency for Covering a Cake And 'right' is a slightly subjective term \u2013 some decorators prefer a firmer ganache, and some like it really soft. I'm somewhere in between, so I tend to leave it a bit firmer for filling and then soften it a little more when I coat the outside of the cake.How to ganache a cake before putting fondant| Bake N Roll
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Answer 2
There is no reason pouring ganache wouldn't work for this. 50/50 cream to bittersweet chocolate will work just fine. Just move quickly while the ganache is warm - you shouldn't have any problem at all.
here's a picture of a cake iced by pouring 50/50 ganache:
50/50 poured ganache sets firm in the sense that it stays put once it has cooled. Considering the carving that your cake is going to require, and the fragility that I would expect in the cake, I'd definitely go with a liquid that is more pourable than the icing in your picture looks to be. 50/50 ganache slices just fine. Look at the cut out in my picture. The slice through the ganache will just as "clean" 48 hours later.
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Images: Jonathan Borba, Anna Nekrashevich, Taha Samet Arslan, Gustavo Fring