See how the lady in this video cuts off the "bump" of the cake with the cake in the pan?
But in the video you can see her cake is still not straight because the cake is not high enough. If you take the cake out and put several cake circles into the bottom of the pan (enough to raise it so the edge of the cake is even with the top edge of the pan), then put the cake back in and cut it. Does that make any more sense?If you cover the cake boards with something to protect them, you can use them over and over again for this. Hope it helps! I'm a terrible explainer!
I don't know if this will help at all, but this is what I do when I do ganache. I crumb-coat my cakes with a light coat of buttercream. I use just enough to smooth any imperfections in the cake and give it a nice smooth surface. Then I use at 3:1 ratio of white chocolate to cream. I heat the cream just to boiling and then pour in the chocolate. It will be a runny consistency. I place my cake on a cake rack over a sheet pan. I then pour the chocolate over the cake and smooth with a cake spatula. Pop the cake in the fridge until the chocolate firms up a little. Scrape the chocolate from the sheet pan and place back in the microwave-safe bowl. Re-heat in microwave at short intervals until re-melted. Place cake back on wire rack and pour over the cake once again until the chocolate is smooth. I have never tried coloring the ganache, but I have heard that you should use coloring for candy and not regular color because it will make the chocolate seize. I don't know if this would hold true if you add the color to the cream while heating it or not. I sure hope that helps you out, but I am by no means an expert at it.
Also, I just wanted to add, I have never put buttercream over ganache, but I would think that it would probably crack the ganache if you could get it to stick to the ganache at all.
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