How to cover a cake with Ganache Blog

Step 1

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.

Step 2

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

Step 3

Sometimes I even freeze the cake for half an hour so it's firmer to work with.

Step 4

Level the cake layers - cut the domes off the cake using a bread knife or cake leveller

Step 5

Torte each layer into two horizontally

Step 6

I like to use a turntable with a non-slip mat. The non-slip mat under my cake drum prevents it from moving around.

Step 7

Place one cake board on the cake drum with a little ganache to help keep it in place.

Step 8

Simple syrup each layer with a pastry brush

Step 9

Add a big dollop of buttercream or ganache on each layer.

Step 10

Spread with a straight-edged spatula

Step 11

Place the next layer on top followed by more frosting until you have stacked all four layers

Step 12

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.

Step 13

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)

Step 14

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.

Step 15

Trim the outside edge if necessary - you can see me do this in my video - This ensures the sides are straight.

Step 16

Put a large dollop of ganache on top of the cake.

Step 17

Spread it evenly with an offset spatula.

Step 18

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

Step 19

Then continue to add more ganache all around the cake with a straight-edge spatula.

Step 20

As you frost create a lip on the top edge(see video)

Step 21

Use the right angle to ensure the frosting is straight - sometimes you may need to add more or take off some.

Step 22

Use a bench scrapers and smooth the sides.

Step 23

As you smooth the sides, the excess ganache on the top will become bigger (lip). Leave it for now.

Step 24

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.

Step 25

If necessary, place the cake in the fridge for 15 minutes.

Step 26

Use an offset spatula to trim the ganache lip on the top (see video)

Step 27

Smooth the sides with a bench scraper once more. This time it will create a ganache lip again. Leave it for now

Step 28

Place the cake in the fridge to chill for 20 minutes

Step 29

Once chilled, you can easily trim the ganache lip without needed to smooth the sides

Step 30

Check the cake level again to ensure it is leveled.

Step 31

Chill the cake for at least a few hours before you cover it with fondant.