this may seem like a really dumb question, 
but!
when using the hot knife techique to smooth the ganache do you dry the knife after you take it out of the water and before you touch the ganache?
I'd really appreciate some help before I have to attempt this again in the next couple of hours.
TIA
Yes! chocolate and water don't mix. Dry it well.
Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!
FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
Yes! chocolate and water don't mix. Dry it well.
Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!
FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
OMG, this is exactly what I have been trying to search for!! Thank you for posting this <3
Yes! chocolate and water don't mix. Dry it well.
Heating the scraper helps it glide smoothly over the Ganache. You can also dip the scraper into hot water instead of using the flame but be sure to dry it really well; water and chocolate just dont do well together!
FROM HERE:
http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
OMG, this is exactly what I have been trying to search for!! Thank you for posting this <3
Since then, I've found two more tutorials.
http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/
http://www.facebook.com/notes/torta-couture-cakes/ganaching-smoothing-and-stacking-cakes/355030644525013
Have fun!
Yes! chocolate and water don't mix. Dry it well.
Actually, water won't do any damage.
I first saw it here:
...and in Paul Bradford's tutorial videos, he uses a pastry brush and water to go over his ganached cakes once they're firm.
I used to be very careful and dry my spatula & scraper well, now I give them a quick pat just so they're not dripping all over.
Yes! chocolate and water don't mix. Dry it well.
Actually, water won't do any damage.
I first saw it here:
...and in Paul Bradford's tutorial videos, he uses a pastry brush and water to go over his ganached cakes once they're firm.
I used to be very careful and dry my spatula & scraper well, now I give them a quick pat just so they're not dripping all over.
I was watching P. Bradford's tutorial and he uses a wet pastry brush but the then covers the tiers with modeling chocolate. So, it's more of a "glue" than to smooth. I've seem him use the hot knife method on his ganache in other videos.
I haven't watched them all I must admit...
When he first launched the site and gave everyone free access for close to 2 months, I was so there!
He didn't have nearly as many vids as now though.
On his earlier shaped cakes, specifically the Bear & Purse, he did use the wet brush for smoothing and as glue for fondant.
...and here he uses a spatula, then brush: http://www.youtube.com/watch?v=mDtNei5IKlg&feature=plcp
Quote by @%username% on %date%
%body%