Ganache And Stacking Question... Need Your Expertise
Decorating By cyriaca Updated 17 Feb 2006 , 7:54pm by parismom
i am making a cake for my FIL birthday and am stumped. 1. a want to use the pored chocolate ganache. i assime i pour it over the ove a cake rack so the extra can run off. how do i move that cake?
2. i want to make it a 2 teired cake do i pour the ganache over both cakes at the same time again worried about moving them (kina a clutz, dropped a cake last week in the garage and smashed my china plate in the process )
3 is there a way yo make the teired cake so you can cut through both layers at the same time i.e no cake board on the top cake? i am using a round bottom and heart top.
thank you thank you thank you... racked my little brain over this
You don't have to pour the Ganache right when the cake comes out of the oven..Ganache is "pourable" after you boil the cream then add the chocolate and butter. Whether you cake is hot or cold, it does not matter.
2) for the two tiers, yes it's possible to stack two layers together without a board in between the two layers, as long as those layers are not heavily decorated. My suggestion is, if the the two layers come out very tall after stacking them, insert a dowels ( 4 at least) at the center so they won't move and slip.
I kind of disagree with lufondant. I believe that a cold cake is not what you want because
The key is to pour the ganache while still warm because it pours easy and really coats and levels itself well, and make sure cake is not cold before pouring because a cold cake will instantly start setting your ganache which is what you don't want.
But at the same time don't pour your ganache right when the cake comes out either. Let it cool to room temp then pour your warm ganache
You can look in my pictures, I made a 2 tier ganache covered cake. I cooled the ganache down a little and I worked from the top and smoothed it down. I just covered it like I would buttercream.
I didn't mean refirgerator cold or freezer cold, what I meant was totally cooled at room temp..
I didn't mean refirgerator cold or freezer cold, what I meant was totally cooled at room temp..
Okay that makes more sense
parismom your cake looks great did u pour it over the two cakes already stacked? did u put a board under the top one
Thanks! I didn't pour it. I just smoothed it on like I would buttercream. With a big angled icing spatula. I started from the top, then smoothed the sides. Then the top of what was visible of the 1st layer, then moved on to the sides of that. I did this on a turntable with 4 or 5 little pieces of waxed paper that I pull away after I iced. It leaves the bottm clean.
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