How To Ganache A Cake with the ProFroster | Cherry Basics Tutorial
Вставка
- Опубліковано 28 січ 2018
- In this Cherry Basics video, we learn how to coat a cake in ganache using a ProFroster.
Most items used in the video are available in the links below.
►PRODUCTS USED◄
ProFroster: tinyurl.com/y8ube6uk
Acrylic disk 5mm x 350mm: goo.gl/R19nMw
Syrup Bottle: amzn.to/2FpZFQb
►FOLLOW ALONG◄
Facebook: / littlecherrycakecompany
Instagram: / cherrycakeco
Pinterest: www.pinterest.co.uk/cherrycak...
Twitter: cherrycakeco?lang=en
Websites: www.littlecherrycakecompany.com/
www.blackcherrycakecompany.co.uk/
►MY SHOP◄
www.littlecherrycakecompany.c...
*Please note some links are affiliate links - Навчання та стиль
Tracey, after watching this, I RAN to buy a profroster (a real one, not a fake one) and I used it for the first time today. Ganached my cake perfect and level in under 10 minutes. Almost died. Thank you so much for this tutorial and for sharing with those of us who SO look up to you!
Awww thats awesome news Peggy! So glad you liked it :D And it means SO much that I get comments on my videos as it encourages me to carry on, I have no idea if people are liking what they are watching, so it means alot, thank-you :D x
This is an AWESOME video! Thanks Tracey!
No problem at all! :D xxx
Great tutorial Tracey.
Thank you so much for this video! I’ve had my pro froster for a while but I’ve not really used it. I ganached a cake with it for the first time on the weekend & it came out great. Very happy!
Yay!! It should hopefully make things quicker for you :D x
So lucky 🍀 I found your channel! Thank you for sharing 🌷
Aww thanks for watching! x
Awesome! So That’s how one gets those perfect edges! :) I will check on Amazon for the pro Foster! Thanks for sharing!
Thanks!! :D xxx
Loved the tutorial its so helpful
Thank-you!! x
Great tutorial!
Thank-you!
Thanks Tracey! x
Totally welcome Isabelle! xx
Love your vids. How long can the chocolate ganash stand in outdoors or when it's hot outside? Thanks.
Found it :-) I will defo get the Pro Froster!
just bought this myself and in my true fruggle style got it on sale for £25.00 yipeee!!!
Fantastic video-thank you. One question, how long do you leave the cake before you cover it and do you refrigerate it? Thank you
Thank-you! I just wait until the ganache has set, you should be able to tap the outside and it be hard :D
No I try not to put cakes in the fridge as it tends to dry them out x
good day! will be making a fondant cake for a special order. and I haven't done fondant cake for a while, I am wondering if I can put fondant with a ganache iced cake. but I live in the philippines and the temperature is a bit tricky. any tip for drying the cake? I appreciate your answer. also thanks for your videos! subscribed right away!
Hi, love your videos!
Do you refrigerate your cakes once they have been ganached?
I usually use buttercream and put it in the fridge but find I often get sticky fondant as I start to smooth it out.
It also sometimes bubbles (especially in the warm weather)
I have just switched to ganache, definitely looks easier with a pro froster.
Thank you! No I don't put mine in the fridge as they condensate - this is what your problem will be with ther sticky fondant and air bubbles! Once the cake is ganached the moisture and filling in the sponge is all sealed in :) Try covering it from room temp instead, I bet it fixes your problems!! xxx
love your yorkshire accent
ha ha thanks! I'm actually from Lancashire, but right on the border to Yorkshire, so it's a Lancashire accent but with the odd Yorkshire word/phrase lol. xx
:)))))))).
9years doing cakes and am still using buttercream instead of ganache. I really need to swap over.
Rather than trimming the cake down could you just use a bigger drum (eg 8" for a 7" cake?)
Got mine yesterday.
Does it work the same if i used all purpose cream? By the way thank you for sharing good tips :)
Hi! I'm not sure, I dont think we have anything here in the UK called all purpose cream? x
Thank you for this video. I just use my pro froster and my edges were flawless , however wasn’t sure whether to refrigerate or leave my cake over night before putting the fondant. What would you advice? Thanks
Yay! I never refrigerate mine, I cover all my cakes at room temp otherwise they are prone to air bubbles if its cold! xx
What causes fondant to tear. I roll mine up and as soon as I place it on the cake it starts tearing up. It’s a struggle for me. What am I doing wrong
Are you able to tell me you did one trim first why do you trim it ? If it comes out of a pan after cooked is it not straight that you can’t just stack. Sry if silly question trying to teach myself
Can you please do a video not using the profoster?
Are all of your cakes made with sugar paste? Will this leveler work with final coats of buttercream (no sugar pasting afterwards)?
Hi! Yes all my cakes are sugarpaste but Ive seen this used on ganache and buttercream covered :) xx
Hello, do you always use dark chocolate ganache, regardless of the cake flavour? Thank you! (Addicted to your videos!) 👍🏻
I sure do!!! Thanks Sharon x
Great video,very helpful.Will definitely be trying this.I do have a question though..............When making a vanilla cake do you still use ganache or do you switch to buttercream?
Hi Emma! For vanilla cake I use jam and buttercream as a filling, but still ganache on the outside. There's just no comparison with how secure the cake is in ganache, especially for covering and stacking :D x
Thanks! I have been asked to make a friends wedding cake so the ganache would be great for the chocolate cake tier, not sure how it would taste with the other flavours though. Do you use white choc ganache for anything or just mainly mik/dark?
I only use dark chocolate as its the easiest/cheapest to make. For white chocolate you have to use a good 4:1 ratio so that's a heck of alot more chocolate to use!
If you think about it, once the cake is cut, all those centre pieces will only have a tiny little slither of chocolate across the top below the icing. The rest is all cake :D x
True! Thanks for the advise. Your cakes are totally awesome and I love looking through your pictures. I'm in awe!!
Aww thank-you so much!! Good luck with your friends wedding cake, I'm sure it will be fab :D x
Hi Tracy, love your channel. With the sugar syrup, does it make the cake soggy?
Thank you so much! No, as I add the syrup usually Tuesday night or Wednesday, by the time Saturday rolls around when the clients cut it, its just a nice moist cake :D x
@@Cherrycakeco thank you lovely x
How long does it take for your chocolate ganache to set up as well as how long does it take for you to ganache a cake?
Can you recommend a good quality cake leveller. I’ve got one from IKEA & it’s rubbish.
Great video. Subscribed and I’ll be definitely investing in a pro-froster.
Oh I didn't know they sold them in Ikea! I actually use the cheap wire ones. They aren't everyone's favourites as most swear by Agbays, but I am a frugal decorator! haha and these ones do me just fine!:
amzn.to/3tBYvtC
@@Cherrycakeco The IKEA one comes in a set with a piping bag & nozzles. It’s a fiver, the piping bag and nozzles are pretty good but the leveller is a bit too bendy. Thanks anyway, i’ll keep a lookout for one.
Would you put your top tier cake on a cake drum the same width as the cake as well or just the bottom tier? Thanks in advance ☺️
Hi! Yes all my cakes go on cake drums the same width as the cakes, even for tiers :D x
@@Cherrycakeco thank you for replying. Are your chocolate skulls available to buy yet? I'm going to attempt the black gothic skull cake for my 40th in a couple of weeks 🤞
👍👍👍👍👍👍
Sorry Tracey can I just ask what you do with your ganache in this heat? Does it still set OK? Got a cake to make this weekend and flapping that it's going to be slop
Becky B hi! I am vlogging this week....and I had to re-ganache a cake because it wasn't setting lol. The trick is to increase the amount of chocolate vs cream and pop the cake in the fridge for literally just a few minutes for it to set. I don't usually like putting them in the fridge but they are in there literally until the ganache is firmer to the touch, I also try to work early morning or at night too!
Little Cherry Cake thanks so much for getting back to me! You're a literal life saver. I only make cakes for family special occasions these days (new baby, full time job, the fact that I'm lazy 😂). Haven't made one for months and then one falls in the middle of a massive heatwave 😅. Typical.
Looking forward to watching the vlog!
ha ha I know right! Hate those heat waves, ALWAYS at the wrong times! lol
@@Cherrycakeco...how much more do you increase the chocolate?
Which Ganache is better the dark chocolate or milk chocolate.. Wither I will leave it as it is or gonna cover it with sugar paste?!
I like dark because it sets firmer, but a lot of people will prefer the taste of milk :D x
@@Cherrycakeco thanks alot♥️
Plz give us your basic cake recipes... the cake looks soft ..
Thanks! It's just the basic victoria sponge recipe :D
400g of the dry ingredients and 8 eggs :D x
This video is great! I have a couple of questions though:
1. How long can a cake covered in ganache safely be left at room temp?
2. Does ganache-ing a cake prevent the filling from bulging out of the sides? That's the biggest problem I have with my layered cakes. My final product never seems to have straight sides. I have seen strategies of using a very stiff frosting on the outer edge and then your regular filling on the inside, but that is a lot of extra labor and I don't think it would taste very good.
Thanks!
The ganache will last different lengths depending on your recipe, ingredients, climate and weather. Just make up a batch, split it - one left out, one left in the fridge and keep checking them to record how long they last :D
Yes, as long as the layer of ganache on the outside is thick enough it will certainly help with stopping the bulges! It's one of the perks I like about it :D
@@Cherrycakeco Thank you so much for your quick response and the information!
i have a profroster and i just cant get it to work.... it is the real one.... never tried it with ganache just buttercream... its really frustrating!
It does take a little getting used to, stick at it and concentrate really hard on how youre holding it, you'll get the hang of it! I found my turn table was causing me problems as it sloped outwards and as I applied pressure it was causing the angle to slope off too!
After full cover the fondant n full assemble the wher should u stay n how man days
I leave mine at room temperature. Your climate/recipe/ingredients etc will depend on how long the cake will last inside.
Can I use this for fondant cake
Yes this is what all my cakes look like underneath the fondant x
Do you always use sugar syrup xxx
Yes, you can flavour it too for the different cakes :D (orange flavour syrup for choc orange cake etc) to enhance the flavour x
I find my cakes slope inwards any idea how I avoid this. I’ve tried not lining tins but is still seems to happen
Hi! It could be either you're opening the oven too early, or there's too much wet ingredients. Try a little more flour :D x
Little Cherry Cake thanks!
A w e s o m e
Has anyone tried a full coat of whipped cream dollups over the top instead of icing??
Eakub like
And I made ganache wid 1part cream n 2 parts chocolate compound but it doesn't stick to the cake if comes off after applying what could be the reason
Hi Anya! Are you using a really soft textured cake, and a slightly-set ganache? It might be easier to add it on whilst its a bit runnier. Also try making your ganache with real chocolate instead of compound - it will taste much better too! x
@@Cherrycakeco hey thanks for replying but i run business and getting real chocolate is no easy task here that's why I have to use compound
Wich size is the cake please
Why do you dark chocolate instead of white?
ua-cam.com/video/IzzfFVT7Q_U/v-deo.html :D x
Hi , can I ask how tall your cake is? Tia 😊
Hi! My cakes usually range from 5-6" tall x
My ganache never comes out like that. What ratio chocolate and cream do you use?
Belinda Stettinger ua-cam.com/video/blIU7yEAcUc/v-deo.html
What’s your ganache recipe?
Hi! I have tutorials here on my channel for either dark, or white chocolate x
Nice video; music to loud 🥺
😳😳😳😳
I watched a lot of other reviews on the profroster and people were getting a divorce in the top every single time. The frosting was building up on both sides of the top arm. Yours doesn't do that. Why?????
Hi! I'm not sure why frosting would build up on both sides? I only pull mine in one direction. Dents can occur in the top sometimes, it depends on the size of the cake, but its super easy to remedy once it set, you just pop some in the hole and scrape the top flat with a scraper and it fills it all in. Sometimes it can happen if the profroster isn't being held completely straight (the top arm will lean in) so you have to be conscious of holding it level when scraping :D x
@@Cherrycakeco...what sizes have you had that issue with? I was just about to ask about the divots in the top but always read the comments first to see if my answer is there.. you didn't show that in video tho.
@@zaneblane8160 Hi, I dont have that issue anymore since I bought a new turntable. It's not shown in the video as they don't always appear, in this case it didn't.. I hardly get them at all now, it's all about how you hold it and making sure the bottom is 100% level. My past turntable would lean a little causing a dip x
Spent more time on everything else and not on using the tool!