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Pastrybaglady
Posted 17 Oct 2015 , 10:30pm
post #3 of 4
You can just line the bottoms of the pans and use a knife to run around the sides of the cakes.
Thank you winniemog and Pastrybaglady.
I tried both ways. I carefully creased the baking paper sharply into all corners. It wasn't too bad - certainly distorted the sides and corners a little but, as you mentioned, the ganache did a pretty good camouflage job.
Lining only the bottom of the pan gave a sharper shape. Perhaps I didn't grease and flour the sides and corners well enough because a couple of corners stuck a little and broke slightly. Once again, the ganache hid this well.
Thanks again for your help. Happy caking,
Cheryl
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