Learn How to Ganache a Cake

Learn How to Ganache a Cake  

A question I’ve been asked several times since posting some of my cake recipes is how I get my ganached cakes so straight and the edges so sharp, so I thought I would put together a little tutorial on how I do it.

The way I do it is sort of a combination of the three, using two boards to ensure perfectly straight sides, and then flipping the cake over to get a perfectly level cake with a sharp top edge. There is no right or wrong way to ganache a cake, you just need to find the way that works for you!

there are two keys to successfully (and easily) ganaching a cake. The first is to use a second cake board on top of your cake while you ganache the sides. This ensures the sides will be perfectly straight, and will help you get a nice sharp top edge when you flip the cake over after ganaching the top.

The second key is to get your ganache to the right Consistency.  Once you’ve done a few cakes you will work out what the perfect consistency is for you.

If you’ve never made ganache before, then here is a quick intro on how to make it. There is no ‘recipe’ as such, there are only two vital ingredients – chocolate and cream, and a ratio of how much of each to use. You need two parts Chocolate to one part Cream.

First cut the layers and fill with something other than ganache and just ganaching the outside, then just do whatcha do with your chosen filling.

Try to keep your layers even, but don’t panic if the cake isn’t perfectly level on top when they’re all stacked, we’ll make it level later.

Warm the ganache again if necessary, and start applying the ganache to the sides of the cake. Start at the top, holding the top board with one hand and press the ganache up against the board, then continue around the whole top edge of the cake, being careful not to let your spatula touch the cake or you may pick up crumbs.

Hold a scraper against the cake so that it rests on both cake boards. 

Scrape gently, turning the turntable with your other hand, until you’ve removed the excess ganache. 

Remember to just leave your hand where it is, and let the turntable do the work. Put the excess ganache back into the bowl, then rinse and dry your scraper and scrape again.

Once the sides are smooth, pop the cake in the fridge until the ganache is firm. 

Slide a spatula between the top cake board and the piece of baking paper. Slide the spatula all the way around the top edge of the cake until the board pops off.

Warm the scraper slightly under warm water, place it gently against the cake and scrape away the excess ganache. Make sure you keep the scraper straight or you will scrape away those lovely straight sides! If there are any gaps along the edge you can just dab in a bit more ganache, and scrape it again.

Make sure the ganache is still cold and firm when you do this, so there is less chance of accidentally messing with the sharp edge. Warm the spatula in hot water and use it to smooth any imperfections.

Once ganached, the cake does not need to be refrigerated unless you have filled it with a perishable filling, such as fresh fruit. If you do chill the ganached cake before applying fondant, make sure you bring the cake back to room temperature before you try to cover it, otherwise your fondant will get sticky and you will get sad.

that is how to cover a cake in ganache and get sharp edges. Now you can go off and cover it in fondant!