Chocolate Cake Iced With Ganache - How? Smoothness
Decorating By Katskakes Updated 25 May 2007 , 5:40pm by KoryAK
I have tried doing ganache before and it's usually super runny. i have seen so many beautiful cakes here and online search that look like it's just smoothed w/BC... but it's ganache. how can i achieve this look?
do you first ice the cake w/chocolate BC, smooth it complete then pour? how many times do you pour ganache over?
thanks!
kat
I ice with BC first and let it crust/smooth with paper towels. I then pour the ganache over the cake. I'm still learning how to do this but I can get the sides pretty smooth. Pour enough on the top so that you don't need to smooth the top out.
Make sure that your ganche is not too hot when pouring or it will melt the BC underneath (I've done that one!)
I tried this on my mini akes too I iced in buttercream and poured warm but not hot ganache since my cake had been in the refrigerator it was perfect!
I just done my first grooms cake with ganache...
I used the hersey's icinig recipe (smoothed down), then poured over with the ganache.. my ganache was room temp, so it poured and smoothed very well...I did have to take a brush and pull the ganache down the side to get the drip effect in some areas...
Was very proud of the out come of my first cake with ganache..
You can view my cake if you like...
Heres a write up I did on it....
http://forum.cakecentral.com/cake-decorating-ftopict-261923-ganache.html
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