How to Level and Ganache a Cake Using Board Guides
Вставка
- Опубліковано 10 чер 2019
- You will learn how to create a flawless smooth cake with the desirable sharp edges
We take you through the whole process from creating your cake levels, right through to the finished ganached product.
Please ask ask any questions you may have in the comments below.
Visit our website here to view our Ganache Recipe and Browse our cake tools.
somethingforcake.com.au/pages...
Happy Decorating !!
Thanks,Aimee - Навчання та стиль
Thank you so much for sharing with us
Thank you for your positive feedback. I's so glad that you loved the video :)
Great video! but how do you remove the bottom acrylic disc? how do you place the cake on the cake board?
The guide at the bottom of the cake, is it simply a cake board that is the same size guide you use at the top? And you leave it it on when delivering to the customer, or do you have to flip the cake and remove this board as well?
Oh my the consistency of your white chocolate ganache is sensational. How do you know what temp is best to use it? I find I either way over heat it or it’s not workable 😢
How is your ganache so workable, it doesn’t appear to set too quickly but looks like it’s firm by the end when u take the lid off? I thought the only way to have it so workable was to have less chocolate but that prevents it setting firm?
Great video
Thankyou:)
Great video! How you get your ganache so white?
What did you cover top board with pls? What brand Chocolate did you use? Thanking you.
Hi Angie, We use a white food colour to whiten the ganache. We use either Wilton White colour or Carolines White colour ;somethingforcake.com.au/products/carolines-icing-colour-white?variant=12955019837491
The top board is covered with cling wrap and then stuck down using tape.
We use Nestle Arctic White Couverture chocolate :somethingforcake.com.au/products/nestle-white-couverture-chocolate-1kg?variant=7022779334707
And our recipe is here;somethingforcake.com.au/pages/icing-recipes
Thank you.
Aimee
Great video! Would you do anything different in terms of the bottom board for making this into a tiered cake?
HI Mitzi, No we do the same process for tiered cakes:)
I wonder if I can do the same technique with butter cream .. thank you for the video!!!🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽
Hi Pamela, yes you can do the same technique with buttercream. You may just need to set the buttercream in the fridge/freezer longer than the ganache.
Great video, was wondering did you whip your ganache at all 😊
Hi Rebecca, I don't whip it but I do emulsify it with my stick blender/bar mix. It doesn't aerate it too much just lightens the consistency. Thanks,Aimee
Thank you so much for this video! What chocolate do you recommend for this?
Hi Inas. I use the Nestle Arctic White couverture chocolate, which is this one here: somethingforcake.com.au/products/nestle-white-couverture-chocolate-1kg?variant=7022779334707 and this is our recipe somethingforcake.com.au/pages/icing-recipes Thanks,Aimee
Thank you!!! 😊
LOVLEY
Thankyou for watching:)