29 Comments

fantastic, thank you so much for sharing. :0)

Love this tutorial! Thank you for sharing!

I recently started using ganache, and although not yet perfected, I quite like working with it. I use a technique I learned from a youtube video by InspiredByMichelle. I will definitely give this a try. Thanks for sharing!

You did a fabulous job on this tutorial Jo, love it!

Thanks guys :)

@isugarcoatit Michelle’s method is great too!! I love her videos :)

I have watched your gorgeous cakes and tried to follow your written fb instructions, but haven’t managed anything that looked good. Your tutorial above is so clear and the pictures are really helpful. I am in the middle of a wedding cake for weekend. as soon as I have finished I will have a go using your new instructions. I can’t wait :)

Cheers Jo and thank you so much for sharing your info.
best wishes
Vicki

Hey Chiefwhisk – I’m so glad it’s of use. Ganache is definitely a learning curve but it’s so worth it – it gives you such a nice base to work on – granted it’s not without it’s issues, but the more you use and the more you troubleshoot it the easier it becomes. Honestly, once you master it, you’ll be hooked!

Thank you so much for sharing your tutorial! Your ganaching is superb!

Thanks Tatiana :)

I have used (and recommended!) your written version with no photos, but this makes it so much clearer! I have a cake in the oven that is going to be covered in ganache and I am looking forward to using this method again, especially now I have pictures to compare it to! Thank you so much for sharing! x

Thanks @bakedwithloveonline, you are most welcome :)

Very nice!!! I have been using a very similar method by the white box cake co. I like your acrylic boards idea.

Yes @letsbakecake – that is my method :)

Amazing tutorial!! Where do you buy the board’s? Thanks! :)

hey @customcakecompany – I buy in acrylic perspex from a plastic supplier and my dad cuts them for me :)

Thanks so much for such a great tutorial.

Can I ask, if you are covering a cake larger than your bench scraper, how do you cope with getting your sides beautifully neat? I have been using a large palette knife, but find the results a bit hit and miss. :)

Thanks Mathilda – if I am doing a cake larger than my bench scraper, I have a stainless steel trowel that’s meant for plastering, but it’s only ever been used for cake, it’s 10" high I believe and it works a treat.

Love the Tutorial – I notice that you apply thick buttercream to fill the cakes (I assume the buttercream is very firm) (Almost as much buttercream as I would do a mousse cake)

Yvonne

Thank you :) I have never heard of flipping the cakes upside down. I love it ….. cant wait to give it a go!

Thanks for answering! If your dad ever decides to sell them, let me know! LOL! I would love to have some! :)

Hey Yvonne – Yes I like a decent amount of buttercream in my cakes…..plus I like tall cakes :)

Hey guys – you know, you don’t need to use acrylic boards at all, I just choose to use them because I am then in control of the sizes of them, but you can use whatever cakes boards you normally use :)

Thank you. Getting braver to have a go at this next year! :)

Thank you so much, I have heard one of the problems is getting the right chocolate for the ganache. Something about the percents. Also, what about white choc. ganache? Under some cakes it would taste better, would it not?

What a fantastic tutorial! Such a clear step by step guide even I could follow!!!!! Lol pulling it off though is another story.
Thank you so much for sharing

Thank you for the tutorial it was very informative !
I can see you have used 2 acrylic boards, and you mentioned that you removed the top board, how about the other acrylic board did you leave it on there?
Because I’m assuming they are reusable.
Thank:)

Thanks – lovely tutorial….

Beautiful tutorial, thank u for sharing. Can i ask, what is your procedure after ganaching to put fondant/sugarpaste onto cake? Ive been ganaching now for 6 month but fear im doing it wrong as my fondant is sweating after ive brushed it with hot water. I read at tge end of your tutorial u leave it out overnight, diesnt to ganache soften and loose the sharp edges. Thank again xx