nanefy Posted 18 Jun 2012 , 2:14pm

Hey guys,

I just thought I'd share this in case anyone could use it, but I see a lot of questions about ganaching cakes, getting flat tops, sharp edges etc and thought I'd share this tutorial I wrote on it - right now it's just a written tutorial but VERY shortly I will be recording a video that details everything.

This not only talks about ganaching, but also how to get your fondant edges sharp and also stacking cakes.

Anyway, hope this helps someone icon_smile.gif

18 replies
nanefy Posted 18 Jun 2012 , 2:20pm

Just thought I'd share some examples of the finish you get using my method.


All of the above cakes were ganached, but you can also get the same effect with buttercream, although slightly more difficult with buttercream - like below:


Anyway - just thought I'd post the results here as it's difficult to gauge sometimes what the finished product looks like.

Enjoy icon_smile.gif

mhcl Posted 18 Jun 2012 , 2:33pm

Saving this! Thanks so much! Can't wait to see the video!

jeartist Posted 18 Jun 2012 , 2:46pm

Wow! What a perfect finish. Can't wait for the video and to try. TFS

JeffreyMills Posted 18 Jun 2012 , 2:49pm

Wow! This is so cool!!!! I have never seen. How long did you do it?

JeffreyMills Posted 18 Jun 2012 , 2:49pm

Wow! This is so cool!!!! I have never seen. How long did you do it?

nanefy Posted 18 Jun 2012 , 10:38pm
Originally Posted by JeffreyMills

Wow! This is so cool!!!! I have never seen. How long did you do it?

Hey, sorry, I'm not sure what you mean - do you mean long ago did I do the tutorial?

majormichel Posted 19 Jun 2012 , 1:53am

When you iced a 8" round cake with ganache, what size board do you use (8" or 8.5")?

nanefy Posted 19 Jun 2012 , 8:38am
Originally Posted by majormichel

When you iced a 8" round cake with ganache, what size board do you use (8" or 8.5")?

Well that's where it's complicated for me - over here in the UK our cake boards are not the right size - for example they say 8" but in actual fact they are about 3 or 4mm shorter than that, so I always have to trim my cakes, which I hate doing. I now buy acrylic perspex and cut my own circles (well I'm trialing it just now) and I am trying to find out whether I need to cut them a quarter inch over the standard size or a half inch. However if in the USA your boards are sized correctly, then you can just use the normal sized boards.

karukaru Posted 19 Jun 2012 , 1:24pm

Hi, Thank you so much! your cakes are perfection! Do you have any video or picture tutorial yet? I am a little bit confused by the tutorial. Thanks!

sweetideas Posted 19 Jun 2012 , 2:00pm

Amazing cakes, thanks!

momsgoodies Posted 19 Jun 2012 , 2:30pm

Amazing cakes!!! Thank you so much for the tutorial.

majormichel Posted 19 Jun 2012 , 2:30pm

Thanks nanefy.

majormichel Posted 19 Jun 2012 , 6:05pm

Curious, I wonder if I use BAKELS
Dark Chocolate Truffle Ganache filing instead of making my own ganache if it would give me the same result.

Any thoughts?

AlicesMadBatter Posted 28 Jun 2013 , 4:44am

Hi there,


I don't suppose there is an equally awesome tutorial for a square cake?  ; )  


Also, if I set my ganache to cool overnight will it be too stiff to cover my cake tomorrow?


I was going to use the ganace as a dam on my cake, chill it for a little bit, add the filling and top with more ganache, stack top layer of cake and then ganache the whole square cake.  A rectangle shoe box cake actually!! Any advice would be great.  Thinking I will have to trim a rectangle board slightly bigger than my cake, attach it to larger rectangle cake drum base, and then attempt the ever so awesome upside down method!!  But for the vertical edges I could use some pointers.  Thanks in advance.  


Hoping to find some acetate sheets at the office supply store too!!  Fingers crossed!

vgcea Posted 28 Jun 2013 , 5:05am

AIf you go to her facebook page she recently released a tutorial for square cakes. I think she's called Torta Couture Cakes or Torta Cakes not sure. Google it. :)

Jessica Harris' craftsy class also covers a square cake, but it's a basic class so I'm not sure you'd want to pay for it if you have a working knowledge of covering cakes.

The ganache may be stiff depending on the ambient temp of your kitchen. You can zap it in the microwave for short bursts of time to get it to the consistency you want.

EDIT: Just went back to read the first post and duh... her facebook page is there lol.

AlicesMadBatter Posted 28 Jun 2013 , 2:00pm

Woke up this morning and the ganache is peanut butter consistency. Now I have the opposite concern. Will it firm up enough once I ganache the cake? Can I pipe it as a dam and put it in the fridge to firm up or will it just soften back up to peanut butter consistency at room temp?

cakealicious7 Posted 28 Jun 2013 , 2:08pm

AThat is so frikkin' amazing!! My first attempt with ganache was terrible- have not tried it again since!! Hopefully this will help!!

soldiernurse Posted 28 Jun 2013 , 2:51pm

Absolute Perfection!!  Cannot wait for the tutorial!!icon_biggrin.gif

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