PERFECT MASKING Technique

I’ve always said that your fondant coating can only be as good as your ganache (or buttercream) masking. Today I am going to show a simple technique that allows for a near perfect masking that is ready to be coated with fondant. I used this method 1000’s of times and it never fails me.

https://www.yenersway.com/tutorials/free-online-cake-decorating-tutorials/perfect-masking-technique/

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masking ganache buttercream perfect preparation layering

10 Comments

Tasnuta Cake Artistry ( TASNUTA ALAM) commented over 6 years ago

Thanks for the tutorial!!❤️❤️

Tasnuta Cake Artistry

Dragana commented over 6 years ago

Thanks for tutorial, looks so easy when someone else is working :)

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The Garden Baker commented over 6 years ago

This is genius!
I do have 2 questions:
Is the chocolate tempered or just melted and when using buttercream instead of ganache, would the chocolate step just be left out??
Thank you so very much for being so generous, Chef Yener, with all of your wonderful tips :)

The Garden Baker