SPECTACULAR. Cant wait to do a smaller version this weekend :)
This would make a great girl's birthday cake.
awesome! Your edges are so crisp, I didnt know that Ganache would help with that!
Thanks so much for the tutorial, this cake is GORGEOUS!! Who would've thought sprinkles would look like that "all grown up"!!
Very, very nice...and a great idea!!
this is so cool looking - very nice but now i have a question and pardon me for sounding silly but i am a newbie
i always over my cakes in buttercream and then cover with fondant i saw this about ganache and asked the gal that gave me a few lessons and she told me NEVER use ganache only buttercream under the fonant
first off what exactly is ganache and do you use it always, sometimes and if so when
thanks in advance
Fabulous Idea!!! Thanks sooo much for sharing all your tips. Love it!!!
I so LOVE this cake!!!!!! I'm going to try this for myself!!!!
I would love to know about the ganache covering also, please explain.
AMAZED!! This looks like such a fun cake!! Great job!
Awesome! I love this cake!!!
Thank you so much for sharing the entire process with all of us. That is indeed a unique and stunning cake. Your ability to recognize the possibilities with this idea, cope with the multitude of "how-tos", and throw in a ribbon at the last moment at the venue is the mark of a professional, innovative decorator! You are amazing.
Thanks everyone for the kind comments!! Ganache is just chocolate and cream. I used white chocolate ganache since it went better with my cake flavors. Honestly I learned from youtube check out inspired by michelle;s videos on it. With buttercream it is so much harder to get sharp corners under fondant. Plus I always managed to bump the cake with my writst and leave a small dent since the buttercream would give and if the fondant had already set up a bit there was no fixing it without tearing it off and starting over. The ganache is firm enough that you can "handle" the cake a bit more. I will never go back to buttercream under fondant again.
Thank you Apti!! I have learned so much from others here so I am more than happy to share what I have managed to figure out. Hehe I always have prepped ribbon just in case....I'm a clutz :)
Love it! Such a fresh idea - and one that I will certainly try. Indeed, those little coloured babies can get in everywhere and anywhere, but I like your tip about putting the clingwrap inside the bottom tray - thank you kindly :-) In our neck of the woods, the chocolate ganache takes some setting up, but I have found it to be quite successful PROVIDED the wedding venue is airconditioned, otherwise the high humidity just eventually sees the fondant slowly losing shape - fortunately not on my watch, but something to be wary of. Happy baking :-)
question? did you use tiny round dot sprinkles or the wide long sprinkles? its beautiful! Alos, do you have trouble with brides not liking ganache cakes? thinking they are way too sweet at your tastings?
Beautiful and so unique!
The tiny dots. Never had one think it was too sweet but I try to keep the ganache layer thick enough to help support but thin enough that there is not a huge chunk of chocolate with a tiny bit of cake.
I've always wanted to do this with a cake!
However, is there any reason you insisted on having fondant on the cake? I would have thought it easier to just put the "Hundreds and Thousands" onto the set ganache with the same thin layer of melty ganache?
Well I thought about it but there were a few reasons I opted for fondant. White chocolate ganache isn't exactly white which is why I opted for the thinnest bit of chocolate on the outside of the fondant. My thinking was if I miss a spot it will at least show up white underneath and not the yellowish white that white chocolate dries to. Plus out here in West Texas that color could be mistaken for wind blown dirt :0 This cake was going to be outside until the bride asked the venue to relocate the table (Thank God) And most of all I LOVE sprinkles but the idea of chewing through a wall of them....not so much. So when the bride and I talked about it we decided since most people choose to peel off the fondant anyway then it would be easier to separate the sprinkles from the cake if they wanted it sprinkle-less.
LOVE your cake... Where did you buy the sprinkles in bulk??? Was it expensive?
I buy mine through a food service warehouse but you can buy an 8 lb bag on ebay for about $35
So glad I found you again BellaCakeCreations! I saw your amazing sprinkle cake when you first posted and it inspired me to create a version. I thought you were able to post the pictures here but here is the link if you'd like to see -
http://www.facebook.com/photo.php?fbid=311688365576411&set=a.256569431088305.59964.212104905534758&type=1&theater or http:www.facebook.com/thegreedybaker
Thanks for sharing your brilliant, wonderful, awesome, FUN cake!
What an amazingly fun cake... it looks so beautiful.. ..
The crisp edges are really wonderful- definitely an advantage of the ganache + fondant technique. I'd love to try your stacking and sprinkling technique with a buttercream instead, though.I rarely cover whole cakes in fondant- so I'll give the buttercream a try and see how it goes.
I have yet to cover a cake in all sprinkles like this..I LOVE it. Silly question but Is there any tricks to getting the sprinkles on? How did you get them to look so nice? Great job!
Gorgeous!! I now need to show this to my cousin for her Quince.
Honestly I just lightly pressed them on. Some spots I was able to just pour them on but there were some that didn't stick very well so I just went back with a good paintbrush and more chocolate.I just tried to get it as even as possible.
That is the coolest cake every!!!!! Great job and marvelous idea. Thanks to the creative mind of a child!!!!
really nice thanks for sharing <,
Thank you for the wonderful post!
Amazing love it thanks for sharing
Love your cake and thanks for sharing such great idea's!
One of the coolest weddingcakes I have ever seen. It's awesom!
FanTASTICAL really I love it, it's super out of the box ,simple yet a showstopper. Hey I was wondering what if you covered in fondant and then brushed the whole cake with piping gel intead of more ganache? I'm pretty sure that would work too, great job !
This is absolutely Fantastically FUN! Question if you don't mind;) I just learned the ganache technique from 2 gals from Faye Cahill of Sydney, Australia. I was dying to learn this technique because I wanted to get those dreamy sharp corners too. Do you fill your cakes with buttercream ever, or do you fill your cakes with the ganache. In Australia they typically use mud cake and fill with Ganache, AND cover with the Ganache. I wonder if we can fill our cake with the BC and cover in Ganache, then cover in Fondant.
Sorry for the delay Sugarlump it doesn't tell me when people post.....I almost always fill my cakes with buttercream. Ganache is something very few people around here have heard of. :)
I did a cake like this for my daughter. I only used buttercream. I put the cake in the freezer for the buttercream to harden so I could handle the tiers with my hands. I took each tier out one at a time, when the cake began to sweat a little I poured the sprinkles over the entire top. Then I could place one hand under the bottom of the cake and one over the top of the cake, then rolled the sides into a pan of sprinkles. My hand was slightly miscolored but the entire cake was covered in sprinkles, got tons of compliments at the resturaunt.
hi there would you mind telling me how much you would charge for this cake? thanks bec
This is my first day here and I'm learning so many things , thank you! This is wonderful !
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