How to cover a cake with ganache and get perfectly sharp edges!


Ah ganash! You make the cakes great, and the edges of these cakes are sharp! But you are the cause of the spatulas thrown in anger and evil curses at your address. In this article you will find a description of the method of covering the cake with ganash, which will definitely pals you with this chocolate miracle!

Fashion for cakes with smooth sharp edges first appeared in Australia, and from there spread all over the world. There are many methods for covering cake with ganache, this method is a synthesis of several. In general, there are no right or wrong methods, most importantly, to find a method for yourself!

How to cover a cake with ganache and get perfectly sharp edges!

The key to success lies in the correct consistency of ganache. And the notion of “correct consistency” is purely subjective. Some confectioners like to work with tight ganash, others on the contrary, with a softer. Choose a convenient consistency for you, it is possible to use a denser ganache in the interlayer of the cake, and for a softer one.

If you’ve never done ganache before, here’s a short description of how to make ganache. There is no recipe for this, there are only two key ingredients – chocolate and cream, and also their proportion. To get a quality ganache, try to use the best chocolate that you can afford. Only in this case you can feel the taste and texture of real, quality chocolate.

For dark ganache (50-60% cocoa content) you will need 2 pieces of dark chocolate and one part cream at least 33%. If the ambient temperature is quite high, you need to take 2.5 or even 3 parts of chocolate.

For dairy ganache (30% cocoa content) you need 3 parts of milk chocolate and one part cream at least 33%. In warm weather, the amount of chocolate should be increased to 3.5-4 parts.

For a white ganache you need to take 3 pieces of white chocolate and one piece of cream at least 33%. In warm weather, as well as with milk ganache, increase the amount of chocolate to 3.5-4 parts. In general, white chocolate is the softest chocolate, ganache of white chocolate tends to creep into the heat, so many confectioners in the warm season work with it not very willingly. If you are a beginner, better start with a dark or milk ganache.


Dark chocolate ganache
2 pieces of chocolate: one piece of cream not less than 33%
Ganache made from milk chocolate
3 pieces of chocolate: one piece of cream not less than 33%
White chocolate ganache
3 pieces of chocolate: one piece of cream not less than 33%

Very finely chop the chocolate with a knife.

Pour the cream into a deep saucepan with thick walls, put on medium heat, keep on fire until small bubbles appear on the surface, remove from heat. Slightly cool until the bubbles disappear and pour the chocolate, pour the pan from side to side so that the cream is covered with chocolate and leave for a few minutes for the chocolate to melt. Then gently mix to mass uniformity with a silicone spatula, you can use a whisk, but it must be absolutely dry! Place the saucepan on a VERY slow flame and stir until all the pieces of chocolate are completely dispersed, the mass should be glossy and smooth. Pour the ganache into a bowl, suitable for microwave, cover with a film and leave overnight at room temperature for stabilization.

In general, you can store ganache at room temperature for a couple of days, or you can cool it and store it for a month, or even freeze for a slightly longer time. These terms are indicative and may vary depending on the ingredients used and the storage temperature, the more cocoa content in ganache, the better it is stored.

What to do if your ganache is not smooth, but grains. This happens if chocolate and cream are not emulsified. Do not panic, you can save ganache.

The first thing to try is to use a submerged blender, simply place it in ganache and mix for 30 seconds, once the ganache has become smooth, immediately turn off the blender, otherwise the ganache will be saturated with air and become porous.
If it does not work, there are a couple of things that you can try. The first is to add a little cream and mix, this will make the ganache smooth. But keep in mind that ganache will not be so dense. You can also try placing ganache in the refrigerator, stirring every 10 minutes.

After the ganache is ready and he has stayed the night at room temperature, it’s time for the most interesting – covering the cake with ganash! If you do this for the first time and are afraid that you will never be able to get super sharp edges, do not worry, this article will help you! And most importantly, more practice! So, let’s go!

What we need:

2 round substrates for a cake of the same diameter as a cake;
A scraper with angles of 90 °;
Parchment paper;
Pencil and scissors;
Knife for bread (knife-saw);
Cutting board;
Rotary table;
Putty knife;
Clean building level;
Non-slip mat.
Cut out a circle from the baking paper according to the diameter of the cake, take one of the round substrates, drip a couple drops of ganache, place a circle of parchment on top, press it and send it to the refrigerator to solidify the ganache. This is necessary so that the paper does not “run away” from the substrate.

Using a ruler and a bread knife, cut your cake into cakes that are the same height. To make the cake easier to cut and not crumble, after baking, cool it and wrap it in a food film and leave it overnight in a cool place or fridge, moisture evenly distributed inside the cake, and the cake will be much tastier, and it can be easily cut.

Cut out a circle from the paper, half a centimeter in diameter smaller than the cake padding, and along this circle cut off the edges of each cake.

Carefully heat the ganache in the microwave until it has a consistency of peanut butter. Place a piece of non-slip mat on the turntable, place a second substrate on it, drop a drop of ganache on it and put the first cake on top.

Lubricate it with ganache or cream, according to what cake you are cooking.

Then repeat this operation with all the cakes, try to lay the cakes on each other as accurately as possible.

Drop a drop of ganache on the uppermost cake, and place the substrate with parchment paper, which we previously placed in the refrigerator. Gently press the cake. Using a scraper, make sure that the upper and lower substrates match each other, they must be level with each other.

Shake off the crumbs and remove all this construction in the refrigerator, so that the ganache stiffens and the substrates do not move. Reheat the ganache again, if necessary, and apply ganache on the sides. Hold one upper arm with the upper support and apply the ganache towards it, and so along the whole circle. Do not touch the cake with a spatula, so as not to pick up the crumbs. In general, in order not to pick up crumbs, you can cover the cake with a very thin layer of ganache and let it freeze in the refrigerator, and then start covering the cake with the main mass of ganache. Add another ganache, it should be a thin layer to go beyond the upper board.

The lower substrate is still visible, more ganasha!

Place the scraper against the cake so that the scraper leans against the top and bottom substrates. And begin to rotate the table, let your hand is not moving.

If a hole is formed from the air bubble, cover it with ganache, and again scrape it, continue until you get smooth even sides.

Next, put the cake in the refrigerator to solidify the ganache. Insert a spatula between the top substrate and the parchment paper, draw a circle around them so that the parchment is detached from the substrate. Carefully remove the parchment.

Again, warm up the ganache, but this time it should be a little softer, the consistency of butter, which is left in a warm room. Apply a thick layer (about 1 cm) to the top of the cake and level. He will go a little beyond the cake, not scary.

Place a piece of parchment on top of the cake, smooth out, try to remove as many air bubbles as possible.

Place the chopping board on top and turn the cake over. Put the building level on the cake, and level off the level, gently pressing, where necessary.

Heat the scraper under warm water, dry it dry and again scrape the sides of the cake, removing the excess. Make sure there is a right angle between the walls of your cake and the bottom! Again, take the cake out into the cold.

Turn the cake over again and gently remove the parchment board.

If there are any cavities on the surface of the cake, fill them with a small amount of ganache, reheat the scraper, wipe it dry, and again scrape the sides and top of the cake, while making sure that the ganache on the cake is cold and hard.

That’s all. Leave the cake for the night at room temperature, then it can be covered with mastic or left in the form you like best.

A cake covered with ganache does not need to be stored in the refrigerator, unless, of course, you used perishable foods, such as fresh fruit, for filling. And remember, if you decide to cover this cake with mastic, it should be at room temperature, so that the mastic does not swim and you do not become sad. Ideal for you edges and sharp corners in this difficult matter, covering the cake with ganash!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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