Cut Through Ganache And Chocolate Transfer Sheet?

Decorating By slemkewicz Updated 6 Apr 2009 , 5:50pm by KoryAK

slemkewicz Posted 6 Apr 2009 , 4:08pm
post #1 of 2

Does anyone have any suggestions for how I could cut through a cake described like this:

cake with mousse on top, then a layer of ganache (1/4-1/3" thick) and then topped with a chocolate disk - thin.

Is there a way to cut that without it all falling apart? Is it even possible? I'm most concerned about the top layer of thin chocolate (it would be hard - transfer sheet on it).

I don't want to ditch the idea, but I don't know how I could slice it and have it still look nice on the plates.

If I were going to sell them, would cut-ability be a factor, do you think??

Help!

thanks!

Erin

1 reply
KoryAK Posted 6 Apr 2009 , 5:50pm
post #2 of 2

Yes it's definitely gonna affect the cutability. Best bet when serving is to crack it all up then slice. At least then it's 'eggshell" and on-purpose-looking instead of large, uneven breaks.

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