eve81 Posted 8 Oct 2010 , 2:11pm
post #1 of

this may seem like a really dumb question, icon_redface.gif but!
when using the hot knife techique to smooth the ganache do you dry the knife after you take it out of the water and before you touch the ganache?

I'd really appreciate some help before I have to attempt this again in the next couple of hours.
TIA

8 replies
imagenthatnj Posted 8 Oct 2010 , 2:21pm
post #2 of

Yes! chocolate and water don't mix. Dry it well.


Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!

FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

eve81 Posted 8 Oct 2010 , 2:30pm
post #3 of

Fantastic! Thank you!! icon_smile.gif

YamunaJivana Posted 23 Aug 2012 , 2:42am
post #4 of
Quote:
Originally Posted by imagenthatnj

Yes! chocolate and water don't mix. Dry it well.


Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!

FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html




OMG, this is exactly what I have been trying to search for!! Thank you for posting this <3

imagenthatnj Posted 23 Aug 2012 , 3:24am
post #5 of
Quote:
Originally Posted by YamunaJivana

Quote:
Originally Posted by imagenthatnj

Yes! chocolate and water don't mix. Dry it well.


Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!

FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html



OMG, this is exactly what I have been trying to search for!! Thank you for posting this <3




Since then, I've found two more tutorials.

http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

http://www.facebook.com/notes/torta-couture-cakes/ganaching-smoothing-and-stacking-cakes/355030644525013

Have fun!

FlourPots Posted 23 Aug 2012 , 3:58am
post #6 of
Quote:
Originally Posted by imagenthatnj

Yes! chocolate and water don't mix. Dry it well.




Actually, water won't do any damage.

I first saw it here: http://www.youtube.com/watch?v=yi0QaATf5_o

...and in Paul Bradford's tutorial videos, he uses a pastry brush and water to go over his ganached cakes once they're firm.

I used to be very careful and dry my spatula & scraper well, now I give them a quick pat just so they're not dripping all over.

JWinslow Posted 23 Aug 2012 , 4:33am
post #7 of
Quote:
Originally Posted by FlourPots

Quote:
Originally Posted by imagenthatnj

Yes! chocolate and water don't mix. Dry it well.




Actually, water won't do any damage.

I first saw it here: http://www.youtube.com/watch?v=yi0QaATf5_o

...and in Paul Bradford's tutorial videos, he uses a pastry brush and water to go over his ganached cakes once they're firm.

I used to be very careful and dry my spatula & scraper well, now I give them a quick pat just so they're not dripping all over.




I was watching P. Bradford's tutorial and he uses a wet pastry brush but the then covers the tiers with modeling chocolate. So, it's more of a "glue" than to smooth. I've seem him use the hot knife method on his ganache in other videos.

FlourPots Posted 23 Aug 2012 , 6:57am
post #8 of

I haven't watched them all I must admit...

When he first launched the site and gave everyone free access for close to 2 months, I was so there!
He didn't have nearly as many vids as now though.

On his earlier shaped cakes, specifically the Bear & Purse, he did use the wet brush for smoothing and as glue for fondant.

...and here he uses a spatula, then brush: http://www.youtube.com/watch?v=mDtNei5IKlg&feature=plcp

JWinslow Posted 23 Aug 2012 , 7:15am
post #9 of

FlourPots, Thanks for the links. I too haven't watched them all (yet) so I guess he uses both. Either way, I really like the hot knife method for ganache and for SMBC. I do keep my knife or bench scraper dry.

Jeanne

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