Please can anyone help me decipher how to ganache a wedding cake to a perfectly smooth white finish?

I've seen this technique used in America and Australia, and I'm desperate to learn how, wouldn't mind paying for the course, but it's in Australia, and I'm in the UK!

I really want to create this perfectly smooth white finish without using sugar paste, as so many people say they don't like the taste, or the very rounded corners it gives.

I do already buttercream my cakes before I put sugar paste on, and although the surface is straight, the finish doesn't look as perfectly smooth as these cakes do

Would also like to know how this stencil effect is achieved, where are the stencils bought etc?

I would really appreciate it if someone could direct me to a tutorial sheet / a course in the UK / someone who's prepared to give private tuition for it.

Katie

I hope these help you

Her videos are awesome! Most people in south GA are big fans of butter cream though and although I would love to ganache all my cakes to death...not a possibility.

Hi, the youtube videos that Cupcations posted above are fantastic, I would recommend watching these. Ganaching is very big here in Australia! Good luck.

ok so i have recently learned this am no expert but may have a few tips
firstly its not that stressful so relax! you need something to sit your cake on slightly smaller than the cake ie a cake board which sits a cooling rack which sits over a baking tray with some parchment paper over the top - this catches all the dripping ganache as there is heaps and yo can scrape it off and reheat it(by adding a little more choc and cream). you need lots of chocolate, way more than what is needed for the cake as you use it all to cover. make your ganache, while it is still hot and runny pour over the top of bare cake (i found that covering the cake with ganache before hand was a disaster as the hot ganache took it with it on the way down makes it lumpy and not smooth, like an avalanche!) pour starting from the middle working your way out, moving quickly and just poor making sure to keep an eye that the ganache is running evenly over the sides - just pour it where you need it, if you need to use a pallete knife to ease over the sides of cake. you may need a second coat but there you go.

hope that helps and didnt confuse you more
goodluck!

I also highly recommend watching the videos. Especially because in the video she shows you how to use it like a frosting and NOT pour it over your cake. That way you have completely control over every part of it.

I bought the hardware tool she uses in her video after seeing this. I figure it will work for BC also.

cupcations, Thanks for posting the videos, they are Awesome!!

Please also see:

http://cakecentral.com/cake-decorating-ftopict-714828-.html

HTH

Cupcations, thank you! Great vid set!!