Cake Central › Cake Forums › Cake Talk › Cake Decorating › Putting ganache under fondant + how to prepare cakes
New Posts  All Forums:Forum Nav:

Putting ganache under fondant + how to prepare cakes - Page 2

post #16 of 19
sugardugar, some pans do not have straight sides and are larger at the top than the bottom. When I first started I really had trouble with my wilton pans causing this and soon realized it was my pans. What a pain! Check your pans. If they are flared at the top it will definately cause your sides to not be even when you layer them. You will need to level the sides in order to get a clean smooth sides. Putting an even layer of ganache and/or buttercream on the sides will help if the sides are not too far off. Hope that helps.
post #17 of 19
I don't care if my cakes are level or not, after using this method they most certainly are. icon_smile.gif

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

hth
post #18 of 19
This is a great post! Question.. I'm making a 3d purse and wanted to try ganache method was wondering how hard is it to cut the ganache is it like trying to cut through a chocolate bar?
post #19 of 19

No, Ganache sets firm but because it is cream and chocolate it is more like cutting through fudge.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Putting ganache under fondant + how to prepare cakes