Working With Ganache And Smoothing A Cake Tutorial Videos!

Decorating By Rylan Updated 1 Aug 2011 , 2:10pm by jardot22

Rylan Posted 17 May 2011 , 5:29pm
post #1 of 48

Hi everyone,

I would like to share with you tutorials on how to make ganache, how to cover a cake in ganache and how to get smooth and sharp fondant work. Special THANK YOU to MICHELLE REA for making these videos! I also go through the same process as she does. Thanks, Michelle!

1. http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=player_embedded

2. http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=player_embedded

3. http://www.youtube.com/watch?v=imfDvvSZn5I&feature=player_embedded

I have also posted the recipe and all video tutorials on my blog for easy/single page access:

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

47 replies
chrisviz Posted 17 May 2011 , 5:44pm
post #2 of 48

Thanks Rylan!

I have seen your blog post before and these videos... but appreciate having them handy as I am going to be giving this a whirl for the first time this week. Wish me luck! icon_smile.gif

cupcakemkr Posted 17 May 2011 , 5:46pm
post #3 of 48

Rylan - you are such a sweetheart! Thanks for being such and inspiration to many of us here and for sharing your mad skilz!

~Pam

Rylan Posted 17 May 2011 , 5:55pm
post #4 of 48

Thanks for the nice remarks, chrisviz and Pam. I am so glad Michelle made a video--all I did was procrastinate! Hehe.

solascakes Posted 17 May 2011 , 6:08pm
post #5 of 48

Thanks Rylan,I've never tried ganache b4, but now will think about it.

cakification Posted 17 May 2011 , 6:09pm
post #6 of 48

Thank you so much rylan, I love these videos.

What i don't know is after you're done covering and smoothing the cake, how do you then pick up the cake/cake board to move it, since the board has been ganached to the board under it?

CiNoRi Posted 17 May 2011 , 6:24pm
post #7 of 48
Quote:
Originally Posted by Rylan

Hi everyone,

I would like to share with you tutorials on how to make ganache, how to cover a cake in ganache and how to get smooth and sharp fondant work. Special THANK YOU to MICHELLE REA for making these videos! I also go through the same process as she does. Thanks, Michelle!

1. http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=player_embedded

2. http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=player_embedded

3. http://www.youtube.com/watch?v=imfDvvSZn5I&feature=player_embedded

I have also posted the recipe and all video tutorials on my blog for easy/single page access:

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/




For the Ganache made in Video 1, note the consistency of Video 2... did she whip that to get the "frosting like" consistency?

Rylan Posted 17 May 2011 , 6:29pm
post #8 of 48

Hi Sola! Good luck on your first attempt!

Cakification, try sliding a hot spatula under. I usually skip this step when I'm working with bigger cakes since they don't shift a lot. Sometimes, I would use a non-skid mat to help things keep in place.

Rylan Posted 17 May 2011 , 6:32pm
post #9 of 48

Erica, the ganache will thicken like peanut butter consistency in video 2 after a few hours. I do not whip mines...I believe she does not either.

CiNoRi Posted 17 May 2011 , 6:35pm
post #10 of 48

Awesome thanks for clarifying! It looks so much different than i would have thought for not being whipped!

CiNoRi Posted 17 May 2011 , 6:37pm
post #11 of 48

Sorry just thought of another question... I have seen a lot of recipes for people using a 50/50 mix of cream to chocolate... and this is the first where im seeing a 2 to 1 mix.... Have you done 50/50 is it a noticeable difference? Or is there reasoning for 2 to 2 over the 50/50?

thanks again!!!

Rylan Posted 17 May 2011 , 6:43pm
post #12 of 48

Erica, I personally think the 1:1 recipe (by weight) will turn out runny or too soft for spreading. That 1:1 would probably be good for poured ganache and not spreading. The 2:1 (dark/semi sweet choc to cream) and the 3:1 (milk/white choc to cream) makes a spreadable medium that works well under fondant. Remember, the ratios are by weight.

CiNoRi Posted 17 May 2011 , 6:45pm
post #13 of 48

Perfect! Thanks so much!

susie1 Posted 17 May 2011 , 7:22pm
post #14 of 48

Thanks Rylan. I'm gonna have to try this. Looks yummy!

pummy Posted 17 May 2011 , 7:35pm
post #15 of 48

Thanks Rylan!

cookiedoescakes Posted 17 May 2011 , 7:39pm
post #16 of 48

I have made ganache and it came out ok but I was wondering one thing... Chocolate is sold and weighed by the pound and cream is sold and weighed in quarts. how do i get the 1:1 ratio? icon_redface.gif

Rylan Posted 17 May 2011 , 7:46pm
post #17 of 48

Cookiedoescakes, I measure both on the same weighing scale. If I have 4 pounds of dark chocolate, I use 2 pounds of cream.

believer Posted 17 May 2011 , 7:55pm
post #18 of 48

Rylan, I just checked out your photos - WOW! All your cakes are so beautiful. Would you share how you get such deep colors. The black is perfect!

Thanks!

Rylan Posted 17 May 2011 , 8:11pm
post #19 of 48

Believer, thanks! To get the deep black color, I use Satin Ice black and added Americolor black food gel coloring. I also find that rubbing some shortening helps.

cheriej Posted 17 May 2011 , 8:19pm
post #20 of 48

I have never tried ganache before but these videos are really helpful. I will have to try this! Thank you for posting. icon_smile.gif

HobbyCaker Posted 17 May 2011 , 8:30pm
post #21 of 48

Thank you Rylan! You are always so helpful!

I have used ganache for fillings, but never for covering a cake. Seeing it done makes me want to give it a try! The cake edges were so crisp! The videos were great, and thanks to Michelle for making them. Still looking foward to seeing you make a video!

lyndim Posted 17 May 2011 , 8:38pm
post #22 of 48

Thanks again!

cupcake_cutie Posted 17 May 2011 , 10:05pm
post #23 of 48

The videos are wonderful! Thanks for directing us to them!

TotallyBaked Posted 18 May 2011 , 12:10am
post #24 of 48

Trying this on my Granny's 72nd birthday cake this weekend. Thanks so much!

bobwonderbuns Posted 18 May 2011 , 12:13am
post #25 of 48

Thank you Rylan for sharing with us. icon_biggrin.gif

Rylan Posted 18 May 2011 , 12:54am
post #26 of 48

Not at all! Thanks a lot to Michelle for making the videos!

chrisviz Posted 18 May 2011 , 9:29pm
post #27 of 48

Hi there, does anyone know if it would be ok if I use a glass pyrex bowl to heat the chocolate and cream in the microwave? This is prbably a silly question, but I am wondering if the glass gets hotter than the plastic bowls that Michelle uses in her videos.

Thanks for your help!

Rylan Posted 18 May 2011 , 10:43pm
post #28 of 48

Chrisviz, I have done it in a glass pyrex bowl before with success. I personally would recommend you use plastic to avoid possible seizing.

chrisviz Posted 18 May 2011 , 11:05pm
post #29 of 48

Thanks Rylan. I went ahead and went for it with the glass bowl and so far so good... but it doesnt surprise me that there could be a seizing problem... think I will go with plastic from here on out insteading of pressing my luck. I appreciate your help!

Chris

Rylan Posted 18 May 2011 , 11:10pm
post #30 of 48

Chris, sounds great! I'm sure you'd do fine! It will be fantastic just like your other cakes!

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