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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10 Comments

Thanks for the tutorial!!❤️❤️

Tasnuta Cake Artistry

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

Perfect xx You could cut yourself on those edges!!!

karen,Gwynedd

Muy clara la explicación! Muy original versión de la técnica de enmascarado con ganache. Gracias por compartir!

My Cake Natalia Casaballe

Thank you so much for sharing your incredible talent!

Toni, Pennsylvania, https://www.facebook.com/WhiteCraftyCakes

Thanks for sharing

Marlene - CakeHeaven