Friday Night Cake Club For 10-24-14
Decorating By catlharper Updated 29 Oct 2014 , 7:30pm by MBalaska
No, when you are scraping/smoothing the sides, place your scraper on the paper-covered board and work round your cake, keeping your scraper hard against the board and upright. Some people place what will be the base board on the now top of the cake to make sure that they are keeping the ganache round and of even thickness. Sometimes I do and sometimes I don't.
I can't find the Youtube video that I first saw the technique, but there are plenty up there. It's hard to explain because of the changes to relative descriptions - top becomes bottom, bottom becomes top, until it sets and you turn it the right way up.
Khrys, have you tried making chevrons out of modelling chocolate? Cut them, then leave them to sit for a bit and harden up - then they won't stretch and distort when you put them on the cake. There's also Jessica Harris' wax paper transfer method which a lot of people love. She has a craftsy class about it:
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I'm really just starting out so I don't do too many cakes yet. This week's:
@krys121 You will find a way to make those difficult ziggy zags perfect, however this cake is very sweet! the little guy on top is adorable and your colors are pretty. I'd love to have the eye for putting colors together like that.
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Ha, I used the upside down technique on my wedding cake on the weekend and when I upped my cake the right way the ganache stuck to the mat and ripped a hole out of the top of my mud cake as it was so moist. I patched it up with more ganache so no-one was any the wiser but I have not had this happen before. Mind you, this is only the third time I have done it upside down.
@cazza1 Whew! that must have knocked your socks off for a moment or two. Very happy to hear that you fixed it up.
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