Ganache Dents On Edge Of Cake

Decorating By ibeeflower Updated 22 Mar 2013 , 3:15am by Bluehue

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ibeeflower Posted 21 Mar 2013 , 2:19pm
post #1 of 5

Hi all,

 

I make small cakes (6,8,9 etc) for family or friends. I don't make larger cakes so I tend to use the upside down method when ganaching my small cakes. It looks great, except there is always one tiny dent on the edge of the cake. And I try to fill it, but then it doesn't look even like the rest of the cake.

 

Any tips?

 

Thanks! 

4 replies
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Bluehue Posted 21 Mar 2013 , 3:22pm
post #2 of 5

A solution to this problem is,

Smooth a little ganache at a time over the dent.... taking the ganache to about 1/4 inch past the dent

wait a few minutes between each application ...

Then take a spatular or flat sided knife - run it under boiling water - wipe dry with a tea towell - then gently glide your hot knife/spatular around the edge of the cake to smooth out the applied ganache.

you might need to do this a couple of times before your dent is completely *undented*  - but it will work.

 

By doing this method - when your dent is *undented* you wont be able to tell where you had to repair thumbs_up.gif

 

Bluehue

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ibeeflower Posted 21 Mar 2013 , 7:06pm
post #3 of 5

Wow, thanks Bluehue! That totally made sense. I will try this the next time I ganache a cake. icon_biggrin.gif

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BeesKnees578 Posted 22 Mar 2013 , 1:12am
post #4 of 5

I am clueless as to what you are talking about and it sounds Greek to me...lol.

 

 

Gonna have to look up this upside down method!

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Bluehue Posted 22 Mar 2013 , 3:15am
post #5 of 5
Quote:
Originally Posted by ibeeflower 

Wow, thanks Bluehue! That totally made sense. I will try this the next time I ganache a cake. icon_biggrin.gif

@ ibeeflower

Lolll - sometimes it the simplest things that we overlook when trying to solve a problem - 

Glad i could be of help...

 

 

@ Beesknees578

If you dont find any info - this is how i do it.....

Place your 7 inch cake on a 7 inch cake board

Ganache your cake.

Allow to *set up and air dry* to the touch

Turn cake up side down

Place another 7 inch cake board on the *new* top

Ganache your cake again....

Smooth off any excess ganache

Allow to air dry and set up.

When cake is ready to be covered - get your hot dry spatular/knife and gently glide it under the cake board to lift it off.

Then just smooth off any little dent that might have occured .

Voula - you have a beautiful  evenly covered *sharp* edged ganachd cake. thumbs_up.gif

 

Bluehue

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