HOW TO DECORATE A CAKE WITH GANACHE|HOW TO MAKE A CAKE| CAKE DECORATING FOR BEGINNERS PART 4
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- Опубліковано 27 лип 2024
- Learn how to decorate a cake with ganache using the following beginner friendly techniques I will be showing you in this tutorial. In part t 4 of this cake tutorials for beginners you will learn how to make a cake and also how to level fill cover and level and decorate this very simple ganache covered cake. The cake used here is a red velvet cake which was baked in part one of this 4 part episode. I also showed you how to make buttercream and a simple white chocolate ganache all of which you can find below.
[FIND PART 1 OF THIS TUTORIAL HERE]
• HOW TO MAKE A SIMPLE R...
[PART 2 ]
• HOW TO MAKE FRENCH BUT...
[PART 3]
• HOW TO MAKE FRENCH BUT...
NOTES.
Artificial flowers used are not to be inserted directly into cake hence the use of fondant.
Depending of decoration style chosen non edible ( non toxic) flowers have to be inserted using picks or other food safe alternatives.
LUSTRE DUST
www.amazon.co.uk/Sugarflair-S...
NON -EDIBLE DECORATIVE LUSTRE DUST (READ LABEL BEFORE USE)
www.amazon.co.uk/Claire-Bowma...
REJUVENATOR SPIRIT
www.amazon.co.uk/Sugarflair-R...
SUGAR FLAIR PINK
www.amazon.co.uk/Sugarflair-S...
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Find me
/ gladyscakeki...
/ gladysgourm...
gladysgourmetcakes.co.uk/
/ gladysgourme...
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MUSIC CREDITS
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Music : Roa - Moonlight pt.2
Watch : • Roa - Moonlight pt.2 【...
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Thanks so much, I followed your advice and it turned out quite well. I'm just not sure when to use a board on top to get sharp edges or when it's unnecessary. How do you decide?
Hi Lisa, thank you for your comment, so glad to hear some of the tips given helped you .. So the card for the sharp edges is covered indetail in the video for the unicorn cake and snippets are shown in the Halloween cake fail video too. I could break it down but it's a lot clearer in the video especially the unicorn video, take notes if something isn't clear and send me your questions, I will answer them. I saw you left a question on cake boards, generally the board is a normal board covered in a layer of rolled out fondant. Have a look out on videos in the future when I cover that. Let me know if there is anything else you need help with.Many thanks.
Wonderfully I'm happy ABT this
great tips, very good video
Thank you!🙏
thank for this amazing tutorial . please.can I leave the cake in room temperature after applying the final coat. Hope the ganache won't melt. I leave in Lagos Nigeria
Hello lovely..welcome to the channel and thanks for being here and for your quora.. Ganached cakes cam be left to come to room temperature where environmental conditions and the weather will allow, while ganache is more stable than buttercream it doesn't fair well in warm conditions as I presume would be in Nigeria.. A simple answer to your question maybe perhaps Not to keep the cake at room temperature if you're in Nigeria.. hope this helps x
Thanks for this!
You're so welcome 🙏
Excellent work
Thank you
Beautifully explained, great teaching. 👍😊
Thank you! 😃
🙌🏿🙌🏿👏🏾👏🏾
THANK YOU JACQUELINE, ARE YOU A BAKER ? WHAT DID YOU LEARN IN THIS VIDEO?
Great tutorials..pls link to where you get your flowers? Thanks
Looking good
Thank you Regina. your dad got in touch today, happy to have you next week so you can see what i do behind the scenes with cakes .
No I’m not a baker.. but the work you do is impressive
Love your videos. Please explain though how and when you covered the board 😘
Hi Lisa, I am so glad you have made this request, trust that these will be observed over time, if there is anything else you desire to see, leave me a comment as you've done and I'll be prompt to response or provide clarity for your understanding. Thank you so much for your time and comment x
Hi Glady’s. Hope you’re well. Thank You soooooo much for your videos. They are super helpful. Love the sound of your voice too. 😊. I have recently started working with ganache to cover my cake. Absolutely love the stability. Sometimes it goes well. There are no cracks. And sometimes afternoon I have finished the final coating, cracks sometimes develop a few minutes later. Do you know how I can avoid cracks please.
Thanks so much.
Hey lovely, thanks for watching and for the questions.. much appreciated . Firstly, I'm glad you've found Ganache useful and steady! Hopefully I can get some more detailed ganache tutorial out soon so do keep an eye out! As for the cracks, I have had a few myself but nothing is certain on why it happens.. I had a few recent cakes that I made stored overnight in the fridge and no cracks! I realised my cracked cakes were chill during filling and crumb coating so it may be the case of the moisture breaking through during condensation when the cakes are at room temperature.
While there is no definitive answer a good tip is to observe the temperature when the cake is in the fridge I kept the recent cakes at mark 3 which means the temperature was mid cool ,that way the ganache wasn't frozen set but I cant tell for sure.. I will try experimenting and if I find something I'll be sure to let you know! Enjoy baking and please do keep intouch! Goodluck X
Hi Gladys. Thanks soooo much for responding to my message. I’m super grateful. I think you have a point. I never thought temperature was a factor. My fridge was on max 5 and the buttercream crumb coat was very cold before I place my ganache on it.
I tried another cake but reduced my fridge temp for the crumb coat to 3. It didn’t set as cold and I did my final ganache coat and there was no crack.
The only thing I observed is that with this heat i could have chilled my crumb coat a temp 4 so it sets a lot better.
I also used a 4:1 ration for a more stable ganache.
Have more cakes this weekend. I will keep an eye on the fridge temperature.
I will also switch to using white chocolate ganache for my crumb coat.
Sorry, you mentioned the cakes you had cracks were the ones you chilled during filling and crumb coat. Would you not advice chilling at this stage? If so how would the crumb coat set in this heat.
Thanks so much for your response
@@tgis5413 ..Hi lovely thanks for such a nice well thought out response. It is very much appreciated and it feels good to be chatting about cake issues normally sat in my head.it looks like you're doing all the right things & to be honest, like most things in cakes nothing is ever certain, no recipe, hack or tip is everlasting for all things, while most will work there's the odd time it doesn't and there maybe no real answers yet we try and through observation and trying to understand, you may get to some results. And this is one of those.
I kind of typed the filling and crumb coat subject wrong. what I meant was that, those cakes before filling and crumb coating them were thawed from frozen hence were cold ( chilled) at the time of filling and crumb coating so even after the cake is frosted and set, when the inner cake (which was cold at the time of covering ) begins to thaw then the pressure from that may cause cracks.
The difference to leaving my cakes on a counter top for 24 hours before working with meant I didn't have cracks but even so I'm not so sure.
You should defo chill your cakes during filling and crumb coating as that will help firm the cakes for frosting. Like you I have some cakes this week and the heat is unreal but I'll keep you posted on my observation and will be looking closely at what causes the cracks, if you find a solution let me know and maybe it can be a great video idea who knows👊..
Enjoy baking especially in the heat, keep well and hydrated through it and I look forward to hearing from you again..
Thanks much
Gladys x
Hi Gladys,
Thanks so much for your response.
I would like to say a HUGE THANK YOU for your advice.
Since we started talking and after your advice about the fridge temperature I decided to reduce my fridge temperature to 2 instead of the usual 5.
I have done 4 cakes now all covered in white chocolate ganache and not 1 single crack in site.
Whilst working on one of these cakes. I made an observation, on one of the occasion I increased my fridge temperature to 5 as I feared that the filling which was American buttercream would not set and it also had a jam filling. Although I used white chocolate ganache as a dam but I put the fridge to 5 so it could set ready for crumb coat.
When I took it out of the fridge to crumb coat with ganache , the ganache cracked as the cake was toooooo cold. Thankfully it was only a crumb coat. I removed the cracked areas and refilled it.
I reduced my temperature back down to 2 and put the crumb coated cake back in the fridge. I did my final ganach coat and stored in the fridge with temp at 2 and there was no single crack.
I have learnt that the temperature is what causes the crack. Maintaining a low temperature in the fridge in line with the hot weather outside of the fridge means that the cake does not get too much of a shock when it’s outside of the fridge.
Which makes sense because when I used ganache in winter There was barely any cracks because the outside temperature is cold.
Glad I have cracked the reason for the crack 😂. And this is all down to you.
Thank You so much. Are you on Instagram? Would like to follow you, keep in touch and to show you these cakes that have since not had any cracks.
It’s always good to understand why these things happen in caking so as to avoid them.
Apologies for the long reply but I hope this also helps someone else.
Thanks once again and God Bless.
This is so amazing. I don't really like buttercream, and I've been searching for material for ganache on ganache stenciling for cake i want to try making. Would this work with dark chocolate ganache as well?
Yes sure x
This looks so good, but what exactly is the purpose of a tall cake, I've been wondering???
Frankly it's just preference and presentation in terms of designing the cake,it's also what a customer may prefer.. besides that I can't think of anything else
@@Gladyscakekitchen 😂😂 thanks for your response, I love it!
You're welcome hun and thanks for being here x
Wonderful please tells the ganache ratios
3 :1 for white chocolate.. for example for 300g chocolate I add 100 mls of cream.. this quantity is the smallest n covers a 5 inch cake.but I make my ganache in large batches starting with 900g white chocolate to 300mls of cream . Hope it helps x
@@Gladyscakekitchen Thank u so much mam it will help me n I also make stencil cake like as u done with this ganache ratio. Thank u👍😊
@@savinderkaur5554 Hi Savinder, thanks,hope th ganache ratio helps thank you for taking time to respond
@@Gladyscakekitchen yes mam when ever I will make a cake with this ganache ratio I will surely send u the pic of my cake thank u for ur guidance mam😊👍
Thanks Savinder, I'll be pleased to see how you get on.. thanks for checking me out and for the comment..Much appreciated, in case you need anything else please feel free to post a question.. thank you! X
Hi, is ganache very sweet?
Compared to buttercream,No it's not but it's made from white chocolate so there is a mild taste of sweetness but nothing sweet as buttercream. Hope that's okay
@@Gladyscakekitchen thanks for such a fast response. Trying to replace buttercream with something less sweet for my mom’s cake, so this will be perfect. But for future reference, could this possibly be used for a crumb coat as well to prep for buttercream?
Did you mean using ganache as a crumb coat then covering with buttercream?Yes that's okay to do although you have to mind both carefully.. I have covered cakes with ganache and finished the final coat with buttercream but this is occasional , my cakes are always covered in ganache from crumb coat to final coat... I have updated the ganache tutorials recently with a full series on shorts showing you how to make plain and coloured ganache, hopefully that's helpful to you. Thank you for taking time to watch and engage,I'm grateful for your time.
@@Gladyscakekitchen I’m so grateful for you answering my questions! ❤️ Thank you so much.
do you mind telling why you use that cake card in the bottom of cake above the cake board? i did not see you flipping the cake if that cake crd is for the top?