Quote:
Originally Posted by cakesnglass
To LISAPEPS:
I do this, except I bake my cakes to just over 2" in a 3" pan then use my Agbay to level them to 1" each. Then I do cake - filling/buttercream - cake - filling/buttercream - cake, ganache on the outside and then fondant and they are almost always 4" tall (sometimes slightly taller)
***********
May I ask how thick is your buttercream and filling between layers? Is the ganache up against cake, so that when the cake is cut the buttercream is in the center only? Thnks
To LISAPEPS:
I do this, except I bake my cakes to just over 2" in a 3" pan then use my Agbay to level them to 1" each. Then I do cake - filling/buttercream - cake - filling/buttercream - cake, ganache on the outside and then fondant and they are almost always 4" tall (sometimes slightly taller)
***********
May I ask how thick is your buttercream and filling between layers? Is the ganache up against cake, so that when the cake is cut the buttercream is in the center only? Thnks
I use a ganache dam, then add the filling and buttercream. In the UK, we but a thin layer of jam (preserves in the US I think) and then a layer of buttercream. I'd say it's maybe half an inch tall. I then apply ganache to the sides and top of the cake instead of buttercream; this is so I can get a firm smooth coating for sharp edges when I fondant the cake. (The ganache is spreadable not poured)
Quote by @%username% on %date%
%body%