CAKE TUTORIAL | How To Use ProFroster With Chocolate Ganache (or buttercream) For Sharp Edge Cake

Cake Tutorial - How To Use ProFroster With Chocolate Ganache (works for buttercream too)
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This is how I use my ProFroster to get that elusive sharp edge cake! I send most cakes out with ganache only, fondant isn’t always needed for a sharp edge and a lot of clients prefer it. I mostly only use fondant for weddings now. I use this same technique under fondant as well, so it’s a versatile way to do it as a smooth ganache coat goes a long way to ensuring smooth and sharp fondant.
Any questions, please pop them in the comments, I aim to answer as quickly as I can but remember that I’m on UK time! Links to most tools used are below, let me know if I’ve missed any.
Link to ProFroster, I purchased mine directly from them; You can’t get the genuine one on Amazon, so don’t be fooled by cheap imitations as they just don’t do a good job: www.profroster...
Amazon Affiliate Links:
Piping bags: amzn.to/3wv5Y0B
Piping Tip JEM 1M: amzn.to/3oAo8eF
My favourite turntable: amzn.to/3B55L6C
My favourite spatulas: amzn.to/2T6QGA1
Angled spatula: amzn.to/3HDOvbh
Paintbrushes: amzn.to/3GAxL3g
My fave gel colours: amzn.to/3LlmcQS
Thin cake boards: amzn.to/3srZEFv
Cake cards (for under the cake): amzn.to/3oxRQRD
Ganache plate: amzn.to/3sp8yDU
Large ganache plate (for on top of the turntable): amzn.to/3smQtq5
10” ganache plates: amzn.to/34jGOZr
Blue Sprinkles: amzn.to/34riJ2O
Red Sprinkles: amzn.to/3oy9K6y
Spider mould: amzn.to/3GuUy0k
Tips, all linked above:
⁃ JEM 1M
GANACHE RATIOS:
White Chocolate: 3:1
Milk Chocolate: 2:1
Dark Chocolate: 1:1
TOOLS:
Besides the obvious moulds, there aren’t a lot of complicated tools needed. I use an acrylic ball tool to spread the chocolate around the mould, you can also use a brush or spatula. You’ll need an angled spatula or bench scraper and some metal or glass bowls for melting the candy melts.
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[@marissabermudez8070]

How do you make your ganache? How do you color it without it getting all watery?

[@cuppakaykestutorials6452]

Hi, ganache can be coloured with gel colours or fat dispersible colours. The cream stops it from seizing