Press the knife in about half way (taking care not to gouge into the cake) and gently lift until the cake board breaks away.Ģ. Using a sharp knife cut a seam between the ganache and the cake board. Now that the sides of the cake are firm and set the cake board needs to be removed and the top needs to be smoothed and leveled.ġ. We will fill in this gap with ganache in the next step! If you hold the bench scraper with it touching the top and bottom cake boards you will see a gap. Place the cake board, parchment side down, on the top of the cake doing your best to center it. Remove the cake from the refrigerator and apply a very thin layer of ganache to the top of the cake only. Apply a small amount of ganache to the right side of the cake board (this will be the white side if using cardboard boards) and center the parchment circle on the cake board. Trace around a cake board onto a piece of parchment paper and cut the circle out with scissors about 1/4 inch smaller than the traced line.Ģ. bench scraper (if you don't have a bench scraper a clean plastic ruler will work nicely)ġ.While the cake is in the refrigerator we can prep the guide for the final layer of ganache. Place cake in the refrigerator for approximately 5-10 minutes to allow ganache to set.
Smooth out ganache one last time making sure no areas are beyond the 6-inch cake base. Apply a thin layer of ganache to the sides and tops to secure all of the cake crumbs.ĥ. Clean up any crumbs that have dropped around the base of the cake.Ĥ.
Buttercream will inevitably stick to your knife. Use a gentle up and down motion and take your time. About 1/4 of an inch around the entire cake. Using a serrated knife trim all sides of the cake off. Remove it from the microwave and stir it well. If it has gotten too hard to easily spread over the cake you will need to pop it in the microwave for 3-5 seconds on high (it melts very fast). If it still seems too soft or runny let it sit a while longer. It should not fall off an off-set spatula when held upside down, but should be soft like whipped cream. Check your ganache to make sure it is the consistency of whipped cream. serrated knife (steak knife will work well)ġ.prepared chocolate ganache (consistency of whipped cream).Applying a crumb coat is exactly what it sounds like! It traps in all the cake crumbs to make the final application of ganache perfectly smooth.
0 kommentar(er)
