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.
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
Wow, thanks Bluehue! That totally made sense. I will try this the next time I ganache a cake.
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!
Lolll - sometimes it the simplest things that we overlook when trying to solve a problem -
Glad i could be of help...
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.