ABoldItalicUnderlineStrikeSize0 - miniscule1 - tiny2 - small3 - normal4 - large5 - big6 - huge7 - godzillaColorLeftCenterRightIndentSpoilerCodeNumberedListBulletedListLinkVideoImageQuoteplain
A bride had asked me about making this cake for her wedding. Not something I've done before and I'm trying to figure out how its done? looks tricky to me. Any advice on how this is done and how difficult it would be?? My instinct is it might be beyond me!
ASorry struggling to paste in the pic from my phone :(
Now I'm curious to see the cake!! LOL!!!!
ASo frustrating! Don't know why it's not working. Will have to try from pc at home later!
I've done this a couple of times using chocolate ganache. It looks tricky. I just slowly pour the ganache on the top after its thickened a bit so it drips slowly.
onceuponacake, is that a fondant or buttercream under the ganache? how come the ganache doesnt make a right mess of the icing underneath?
AI'm willing to bet it's a buttercream that has been smoothed with a Viva papertowel. When you make the ganache (which is done by melting chocolate and cream together) let it sit off the heat for at least 30 minutes to cool and "set" which means to thicken up some. That way it's still runny but won't just melt down the side of the cake. If you let the ganache sit over night it will really thicken up and can be piped onto cupcakes or used to ice a cake. HTH
AThanks for the love of sugar, I've used gannache before but only under Fondant. Definitely looks like id need to have a few practice runs at this. Sounds like a delicate balance to get the temp of the gannache right for pouring over!
ANow that I'm really looking at the pic I'm wondering if they only covered the exposed cake on the bottom tier or of they poured ganache over the whole cake then stacked the top tier. Wonder which way would be the easiest and most forgiving? Looks like a fun cake to try out.
ACover the cake first; then stack.
AMy initial thought was they covered the cakes, then stacked. What's used at the foot of each tier to trim it? Is that buttercream too? I thought it looked a little like meringue?
AAnd would you use a 1:1 ratio for the dark chocolate ganache to get a pouring consistency or coat to 2:1? Also anytime ive made ganache for under Fondant is matte when it hardens. How do you get the shiny look?
I posted a pic of this cake about a month ago - and its going to be my first wedding cake - bride and I have agreed to go ahead and give it a go - eek! I have to admit im really nervous because i want it to be perfect for her. I'm gonna to get myself a few dummies and start practicing but i was hoping you might be able to give me a little bit of guidance before I start.
1. in the pic the cake looks very white - any time i've made smbc its a kind of cream colour. is there a way to whiten it? or is this a different type of buttercream? would you recommend smbc?
2. also, what size would you say the tiers are? the bride wants to have three tiers, i was thinking 12, 9 and 6 depending on how many guests she has (which we still have to discuss). I want to keep the same look as in the picture. would you say they are 4 inches tall?
3. If I want my tiers to be 4 inch tall, for the sponge type cake how many layers would you use? if i use 3 x 1inch layer in each tier will i end up with 4 inch tall after filling and covering?
4. Shes going with chocolate biscuit on the bottom, then a lemon curd, and then a vanilla with raspbery buttercream filling. should I just stack the middle tier freely on top of the first tier (with melted chocolate?) and then dowel the middle tier to hold up the top tier?
Thanks a mil in advance - would really value any opinions!