Any Tips On How To Do This Cake?

Decorating By kellie0406 Updated 9 Nov 2009 , 12:08am by elliebuff

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kellie0406 Posted 19 Sep 2009 , 3:39am
post #1 of 34

OK my fellow CCer's, I know there's someone out there with some great tips and knowledge on how to do this cake. Please, please share with me! Any tips on applying the chocolate ganache and getting that texture would be soooooo greatly appreciated!!!



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33 replies
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Lcubed82 Posted 19 Sep 2009 , 3:43am
post #2 of 34

No idea, but !WOW!

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adree313 Posted 19 Sep 2009 , 3:58am
post #3 of 34

initially i thought it looked like a 1M tip and just piped at a diagonal, but then i looked again and it also looks like they put a REALLY thick coating of ganache and just etched lines in. maybe with a scuplting type tool? i'm not positive, but that's what it looks like to me. hope that helps icon_smile.gif

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kellie0406 Posted 19 Sep 2009 , 4:09am
post #4 of 34

I was thinking the same. Using a fondant tool to etch lines in. If that's the case, any tips on how to cover in ganache? Only done fonant & buttercream.

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itscake Posted 19 Sep 2009 , 4:13am
post #5 of 34

Hi it looks as though they whipped the ganache then applied with a knife or tool of some sort....over the poured ganache

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7yyrt Posted 19 Sep 2009 , 4:21am
post #6 of 34

Here's a larger picture if it helps. Charly's Bakery. - http://farm4.static.flickr.com/3092/3162121921_5ffbea50c8_o.jpg
http://www.flickr.com/photos/charlysbakery/3207095079/
Same style, different flowers. -
http://farm3.static.flickr.com/2307/2407526252_b8789b334d_o.jpg
This one calls it Spanish texture. The larger picture on this one gives good details on the second tier.
http://www.flickr.com/photos/charlysbakery/3207094913/in/set-72157594537443426/

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SharonK1973 Posted 19 Sep 2009 , 4:45am
post #7 of 34

I agree with adree... I'm going to have to try that! It's so pretty and unique!

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cylstrial Posted 19 Sep 2009 , 11:27am
post #8 of 34

That's beautiful - but it seems hard!

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kellie0406 Posted 19 Sep 2009 , 12:31pm
post #9 of 34

Oh no, you guys are scaring me! I have to do this cake in 2 weeks...

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Bunsen Posted 19 Sep 2009 , 12:51pm
post #10 of 34
Quote:
Originally Posted by adree313

initially i thought it looked like a 1M tip and just piped at a diagonal, but then i looked again and it also looks like they put a REALLY thick coating of ganache and just etched lines in. maybe with a scuplting type tool? i'm not positive, but that's what it looks like to me. hope that helps icon_smile.gif




This is what I would do - apply the ganache like you would buttercream (use the ganache that people use under fondant, not pouring ganache), apply a thick layer and get it even and fairly smooth; then use a skewer to make the lines. I would mark out some lines beforehand, either by measuring or using a template, not just go at it freestyle as you may end up with lines sloping off at funny angles IYKWIM.

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cabecakes Posted 19 Sep 2009 , 1:30pm
post #11 of 34

Is it possible that they used the pedal tip for roses (104 Rose Pedal Tip) and just made continuous lines around slanting around the cake. I don't know but if the ganache were to thick it might not go through the tip. Good Luck.

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cabecakes Posted 19 Sep 2009 , 1:34pm
post #12 of 34

No, I agree with Adree313. I think its just really thick ganache with lines etched in it.

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BeeBoos-8599_ Posted 19 Sep 2009 , 7:35pm
post #13 of 34

I think you are over analyzing it. Get a dummy and do some practice runs untill you find a method that you like the results from.

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Rylan Posted 19 Sep 2009 , 9:54pm
post #14 of 34

I agree with the ganache. I would apply the ganache, let it settle for a few minutes and then use a tool to make the lines. Using a hot metal tool (to make the lines) dipped in hot water (and then wiped off) will help get a smooth finish.

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adree313 Posted 19 Sep 2009 , 10:27pm
post #15 of 34

here's a good ganache thread: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0

it's long, but there's a lot of good information in there if you've never worked with it before.

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kellie0406 Posted 4 Oct 2009 , 1:26am
post #16 of 34

Well, I did it. Here's the end result....definately not like Charley's Bakery!

OK, pic won't attach but I added it to my pics.

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kellie0406 Posted 4 Oct 2009 , 1:44am
post #17 of 34

So sorry, got all confused with my pic not attaching. Just wanted to thank everyone for their helpful advice! You guys are all great!

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Parable Posted 4 Oct 2009 , 2:48am
post #18 of 34
Quote:
Originally Posted by kellie0406

So sorry, got all confused with my pic not attaching. Just wanted to thank everyone for their helpful advice! You guys are all great!





So kellie, how did you find was the best way to make this beauty?

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Jeff_Arnett Posted 4 Oct 2009 , 3:24am
post #19 of 34
Quote:
Originally Posted by kellie0406

OK my fellow CCer's, I know there's someone out there with some great tips and knowledge on how to do this cake. Please, please share with me! Any tips on applying the chocolate ganache and getting that texture would be soooooo greatly appreciated!!!


There's a technique used in dry wall called Spanish Drag where a tool is dragged across the dry wall mud to make a pattern.....I suspect this is a similar technique. I honestly think you could just pipe it on with a tip and get a nice effect....I really like the look!

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cabecakes Posted 4 Oct 2009 , 3:29am
post #20 of 34

Wouldn't water make it sieze. I've always heard not to get water near chocolate, as it will make it seize (turn into a dried up crumbly mess).

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Mensch Posted 4 Oct 2009 , 3:33am
post #21 of 34

Ganache isn't chocolate, it's chocolate and cream. Adding another substance (cream, butter, sugar, eggs, etc) changes the properties of chocolate.

I, too, think that you are way over-analyzing this cake. I think it looks quite easy.

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BellaSweet Posted 4 Oct 2009 , 3:55am
post #22 of 34

Too all those who are saying she is over analyzing the cake, please post how you would do it. And directions in the best detail possible. It's hard and stressful when you're not sure how to do something. Being told your over analyzing doesn't help me how to do it. Sorry, not trying to be mean or rude. Honest icon_wink.gif

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Bunsen Posted 4 Oct 2009 , 4:53am
post #23 of 34

Kellie, your cake looks wonderful! I actually think it looks better than the original as yours is neater at the top of each tier. What technique did you end up using?

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auntiecake Posted 4 Oct 2009 , 5:39am
post #24 of 34

I think the 3 M tip would work just as well and be easier w/less stress! I do believe the one in the picture is ganache also, but.......

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deliciously_decadent Posted 4 Oct 2009 , 6:21am
post #25 of 34

thjis is sooooo easy!!! just apply a smoth layer of ganache so that it is all even an perfect (top will be level amd smooth this way) and allow to set then go back and apply a thick layer allow to partially harden then srape through it with a skewer diagonoally icon_smile.gif allow to set, doels and stack and add roses viola!!!

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Mensch Posted 4 Oct 2009 , 8:49am
post #26 of 34

She did a great job on her cake. The top edge is neater than the original. But...... (there's always a but, doncha know!)

Her lines are too even and too evenly spaced and too diagonal, more like stripes, which gives her cake a totally different 'look' than the original. The lines on the original cake are more uneven and random... sponanteous.

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deliciously_decadent Posted 4 Oct 2009 , 9:30am
post #27 of 34

oh has she done it? i will have to go see

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ninatat Posted 4 Oct 2009 , 11:55am
post #28 of 34

ha ha you got yelled at lol just kidding been up since 4 don't know why

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ninatat Posted 4 Oct 2009 , 11:57am
post #29 of 34

wow with all those cakes they are beautiful, it came out great

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shannonann Posted 4 Oct 2009 , 1:01pm
post #30 of 34

I think deliciously_decadent has the right technique. But I don't see any seams between their teirs. Is it possible that they stack the cake first. Then pour ganache over the entire cake, then apply the thicker ganache to the sides and add texture. Just a thought.[/quote]

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