07/12/2014
Short Sharp Edge Tutorial for Ganached Cakes
(*Where to find the things- will be at the bottom of this post )
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1. We will need an acrylic circle for this, if your bottom cake board is 6 inches, we will use the same size for the top acrylic circle.
We will also need a non stick circle that is smaller than your cake, so for this, I used a 5 inch circle made from non stick baking paper. You will also need a small non stick pad (not in photos) to put under your cake so it doesn't go anywhere while you are working .
2. Look at the arrow-the non stick circle ( i used baking foil ) , should be smaller than the acrylic circle
3. Place a generous amount of your ganache on top of your stacked cake. make sure some ganache overhangs/overlaps the edge of your cake. When you place your non stick circle, there should be some ganache that goes past that. Look at the arrow. Check at this point -- your cake should be level.
4. Place your acrylic circle on top of your non stick circle. Your cake should still be level. Some place water on the acrylic before doing this to help with the sticking issue later on. We will also use a bench scraper or an L square or engineers square. The purpose is to create the 90 degree angle -- making sure the top circle is the same as where the bottom circle is at... See the gap where the arrow is ? we will fill all that with ganache.
5. Start filling the top part first sing an offset spatula. This way you see that the top part's ganache gets to stick to your acrylic circle.
If you placed some water ( not a lot, just run your wet fingers through the circle before placing it down ) , it will help .
6. When you have filled the side of the cake, use your bench scraper or L square to scrape the excess. The whole time yo need to be aware that the top edge of the circle should be aligned with the bottom circle.
7. This is what it should look like when you are done scraping. Place it in the fridge to cool for a bit.
8. When the cake is ready , and the ganached has cooled and does not stick to the touch, use a sharp tool to pop the lid off. You may need to start on one side and slowly run the edge along the side of the circle if it did not pop off right away.
9. Any pockets of air on top, or imperfections, you can easily patch when the top circle has been taken off. By this time, your cake will already have the edge you want, and even sides as well. Always double check using a level so you know it is all good.
THERE YOU HAVE IT ! Sweet and simple .
Tools used:
bench scraper - i get mine from www.fatgirlcakes.com
L square or engineer's square ( what I used in photo ) - you can get this in hardware stores, Lowe's Home Depot, B&Q
non stick paper - groceries or
baking foil from pastry portal
Acrylic circle - I order mine from [email protected], ask for Barb ... and tell her it is for cake, she will know right away .
Ganache Tutorial:
Whipped Ganache- https://www.facebook.com/media/set/?set=a.10151371225912331.1073741827.205059342330&type=3
Or Ciccio Cakes tutorial - https://www.facebook.com/notes/ciccio-cakes/pastry-chef-secrets-chocolate-ganache/581157415240484
Ganache Tips: https://www.facebook.com/photo.php?fbid=10151454061142331&set=a.261635412330.148921.205059342330&type=3&theater
Other Ganache covering tutorial :
right side up method
https://www.facebook.com/media/set/?set=a.10151455084937331.1073741832.205059342330&type=3
upside down method
https://www.facebook.com/media/set/?set=a.10151453733957331.1073741831.205059342330&type=3
Where I buy my belgian couverture chocolate and non stick baking foil
http://pastryportal.com/friends-we-love-c-98/way-beyond-cakes-c-98_101/
