This weekend I will be making an 11x15 birthday cake to be covered in chocolate ganache. I just realized, how do I pour that over the cake - can't put it on a cooling rack because how would I move it to the cake board without breaking the whole thing? 
When I make ganache cakes, I have them on the boards that they will be served on. (look at my elephant cake) I refrigerate them for a while so that the ganache doesn't slide off.......then I smooth the top with a spatula and carefully let it start rolling down the sides at which point I smoothe the sides until they are thouroughly covered. I get minimal amounts of chocolate on the board which I just wipe off. You can also tuck some pieces of parchment under the cake sides to catch any drips and carefully remove them later.
Hope this helps....
I just did a large ganache cake myself a couple of weeks ago. What I did was I put some wax paper on a wire wrack, that was a little larger then the cake. I then covered it with the ganache as I usually do, and then allowed it to set. Then I slide the cake onto board using the wax paper. I then took a cake lifter (that I use for torting..I guess you could also use a thin cookie sheet or another board) and lifted the cake up slightly and removed the wax paper, first on one side, (tearing it) and the other side.
Does this make sense?
I usually do mine like you do fondant covered cakes, same size cake board, then move cake and board to a larger cake board.
The few times I have moved just the cake from the wrap to the board I got the ucly wrinkles so I just started using a same size cake board for support.
Does it have to be smooth ganache? I love to whip mine until it goes moussey and then spread it in the cake (no spills!), you can then smooth it with a palatte knife (spatula) dipped in boiling water.
Does it have to be smooth ganache? I love to whip mine until it goes moussey and then spread it in the cake (no spills!), you can then smooth it with a palatte knife (spatula) dipped in boiling water.
I have never whipped ganache, but have seen it done. Doyou still get that nice dark, shiny color?
the color of the whipped ganache will be quite a bit lighter. it will still taste delicious though. good luck with the large cake.
I JUST finished whipping my ganache and covering a cake with it (9inch....trying to find out if I need to refrigerate it). I've never poured it yet, just whipped after chilling it and it goes on so smooth.
It does get lighter but when you're smoothing it on with a hot knife, it gets a bit darker again. It also sets kind of firm, I still like the look, it's just not as "shiny".
I like that idea of whipped ganache, but the customer wants the smooth look as I will be putting writing on the top. Another question, I made a sample tasting cake this past weekend and find that my ganache does not cool down shiny......used the chocolate and cream.....what else do I put in it?
deb
I made the chocolate glaze from the WBH book this weekend and it turned out really smooth and shiny - it has butter and cornsyrup in it also. I liked it better than the ganache actually. You can see the St. Paddy's cake in my photos. Good luck!
Does it have to be smooth ganache? I love to whip mine until it goes moussey and then spread it in the cake (no spills!), you can then smooth it with a palatte knife (spatula) dipped in boiling water.
Hello,
What recipe do u use for whipped ganache?
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