Ganaching a Cake
the upside-down method
1. Cut cake into three even layers, flip the layer which was the top of the baked cake over and attach to a base board (the same size as the tin the cake was baked in) with ganache. Spread ganache over the (now) bottom layer and then add the next (middle) layer of cake. Spread with ganache and then flip the last layer (what was the bottom of the baked cake) over and place on the top of the ganached layer.
The bottom of the baked cake becomes the top, flat surface.
The bottom of the baked cake becomes the top, flat surface.
2. Spread some softened white chocolate ganache on a larger “work” board. Attach layered cake (on its base board) to the workboard. Leave to set or put in fridge for a few minutes (no more).
3. Trim all around the sides of the cake ensuring a 5mm gap between cake and base board- we will fill this gap with ganache.
4. Apply ganache thickly to the outside of the cake, ensuring that you bring the ganache slightly above the top edge of the cake.
5. Use a metal scraper (or straight edge) to remove the excess ganache from the sides of the cake. Place the bottom edge of the scraper against the base board and hold scraper completely perpendicular to the cake side. The bottom edge of the scraper should remain completely in contact with the workboard as you scrape. A turntable is useful here.
6. Fill any gaps around the sides and scrape again- repeat process until the sides are smooth and perfectly straight.
7. Using a spatula tip the top edge of the excess ganache over and smooth out towards middle of the cake.
8. Add additional ganache to the top of the cake if required and make top of the cake as smooth and level as possible. Chill in fridge for 10 mins to firm up.
9. Prepare a large square board, covering with florist’s cellophane. Using sticky tape on the paper side of the board, stick sides down, stretching the cellophane tightly. Then use scissors to cut cellophane off at corners.
10. Soften some ganache slightly in the microwave. It should be pourable but not too runny. Spread a circle of ganache 0.5 to 1 cm thick over the prepared board. The circle should be slightly larger than the cake.
11. Take the cake out of the fridge and flip over onto the circle of ganache. Working quickly, use a spatula to loosen the seal between the base board and the work board and remove workboard (we will reattach this later). Using a spirit level on the topside of the cake (ie against the bottom of the baseboard) move cake around on softened ganache until the top is perfectly level. Leave cake undisturbed until bottom layer of ganache is firm, but not hard.
12. Scrape around the outside of the cake once again, use a heated spatula if necessary.
13. Scrape and fill sides until they are perfectly smooth and straight. Reattach workboard to top with a little ganache. Turn upside down and place in fridge for ½ an hour.
14. Remove cake from fridge and use a knife to cut through sticky tape attaching cellophane to board. Remove square board.
15. Carefully peel back cellophane.
16. Fill any small gaps caused by air bubbles on top of the cake. Leave to set up at room temperature for 12 hours before covering with fondant.
COPYRIGHT Cakeage Pty Ltd 2011
This tutorial was published with permission from the author,
Eleanor Heaphy
This tutorial may not to be reproduced without
permission from the author.
