I have been asked to make a cake for my aunt for this weekend. I would like to try and make a chocolate cake and then pour chocolate ganache over it. I have seen a lot of cakes that look so smooth. Is there a trick to making it look really smooth when you pour the ganache over the cake?
I'm new making and decorating, but I did do a cake with the chocolate ganache poured over it, and to smoothe it out, I kept dipping the cake spatula in boiling water to make the blade hot, then wiped any water off, and the heat from the spatula smoothed out the ganache. I did it this way, because I know some people do this to smoothe out buttercream also. I hope this helps.
I was going to do the pourable type of ganache. I was planning on placing the cake on a cooling rack and pouring the ganache over the cake so that the excess will fall through to a bowl underneath.
Thats what I was hoping to do too. I still had to smoothe it out a bit with the spatula. I don't know if it was because I had the air conditioner on, and it cooled the chocolate down, but on the most part it was pretty smoothe, but I just helped it alittle. Hope this helps. Like I said I'm really new to this. I'm sure you'll get some of the real pros to help you.
Here is a tutorial: http://sugaredblog.blogspot.com/2009/01/new-orleans-doberge-cake.html
As you can see in the tutorial, she first used a layer of spreadable ganache. Smooth it out and pour the pourable ganache.
I'll check it out too. By the way, your cakes are magnificent!
No problem Kathy and Jenny.
Kathy, thanks as well!