I found a few videos (via cake central) on how to make ganache, apply it to a cake and get smoooooth sides. I thought I'd pass them on to all of you! My smoothest cakes have been ganache cakes. I LOVE ganache! It gives you a firm, stable surface to apply fondant...no more buldges! And it tastes FABULOUS! Remember, the smoother the crumb coat, the smoother your fondant will look!!
Check these out...I hope they help you!
Make ganache
Apply ganache/crumb coat
*Note: I have and use a straight edge tool like she does and it really helps! You can also use the upside down frosting technique too...that's my fav technique to getting sharp top corners!
Getting smooth sharp edges
Check these out...I hope they help you!
Make ganache
Apply ganache/crumb coat
*Note: I have and use a straight edge tool like she does and it really helps! You can also use the upside down frosting technique too...that's my fav technique to getting sharp top corners!
Getting smooth sharp edges
Just tried icing with ganache last night for the first time...I couldn't believe how sharp I got those edges. I applied the fondant tonight and although it is definitely the sharpest edged fondant job I've ever done, I had a TON of air bubbles! HUGE ones! They were on top and all along the top edge where the top and sides met. I watched Michelle's videos a couple times and think I didn't do a thorough enough job with brushing the cake with hot water before applying fondant. The water wasn't boiling for one, and I didn't do it before I rolled out my fondant...just right before I layed it on. Is that the reason why? Any tips would be greatful. I can see so much improvement already in my cakes in just a week of reading your blog! I can't thank you enough!
ReplyDeleteYeah! :) I'm so glad you're getting better!
ReplyDeleteSorry for the air bubbles! I've noticed that more when I use ganache than buttercream and I think it's because once you wet it and the fondant hits it, it sticks right away and doesn't allow you to move it around quite as much...for some reason?! You just have to be really careful about applying it...making sure you only press it down as you go down the sides so it doesn't trap any air in. I've had to re-lift the fondant in a few places to get the air bubbles out...and be really careful when I lay the fondant over the top to lay it from back to front so it doesn't trap air. It's all in the technique. I still get air bubbles...just keep practicing! :) - and use a tiny pin to pop them to reduce the holes! :)