I have made gqanache and can not seem to be able to get it smooth grrrr what is the trick? I poured from the middle to the outside but it doesn't go down the sides smoothly. And I try to smothe it and doesn't get smothe (top) Any suggestions will help


HELP

Ganache covered cakes can be tricky, as you well know. The main trick I can offer you is to pay extra close attention to the tempurature and consistency of your ganache. If it is too cold, it will not run down the sides of your cake evenly, and if it's too warm it will melt the buttercream and make a big mess.

I like to pop my buttercream cake in the freezer for a few minutes just to get the buttercream nice and cold. Then test the ganache and make sure it is just a little warmer than body temp. You can also test it by dropping some from a spoon into your ganache bowl - - - when it falls, it should not leave a raised puddle (too cold), but rather fall back into the rest of the ganache and be perfectly smooth after a few seconds (without shaking).

Another thing to test before pouring is that you don't have any air bubbles in your ganache. If you notice some, just tap your bowl hard against the counter a few times to pop them.

When your ganache is ready, pour it over your cake from the center out. Then immediately make 1 swipe with a spatula over the top to remove the excess - - - hold the spatula directly in front of you and pull it toward you for the most control (if you have a spot on the side that didn't get covered when you poured it you can fix this by making sure that when you swipe the excess will run over that spot).

The bummer is that you really only have 1 chance to get it right. Don't try to smooth it after that 1 swipe - - - it'll only make it worse. If it doesn't turn out perfectly, mistakes cake somethimes be covered with other design elements (chocolate plaquettes, sugar decor, etc.).

Hope this helps!

P.S. - - - I like your Veggie Tales cake!

I cover my cakes in ganache and then fondant, so I'm not sure if my info will help, but I pour my warm ganache on the flat surfaces and if it misses any unusual shapes or the sides of a round or square cake, then I let the remainder of the ganache set and using an angled knife, spread it on the sides once it has thickened to a margerine type consistency. I can get the sides very smooth by adjusting the angle of my knife to scrape gently along the cake sides just as you would if covering in royal icing.
Good luck!

I found it best to pour it over when the ganache is in room temp (here about 21 degrees of celcius). If it's more it will run over the cake. I just made one, don't have the pictures yet here.

I smoothed it several times with spatula and it went fine. I put a teaspoon of butter in it, so it was very shiny.

jenni

oh....and my cake was in the fridge before I poured my ganache. So it's colder.

jenni

Ok thanks, sorry it took me so long to respond I've been off the net. for a while

Thank you for the tips