How to Ganache a Cake (Reverse Upside Down Method)
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- čas přidán 25. 01. 2015
- How to ganache a cake using my "reverse upside down method", to achieve perfectly sharp edges, straight sides, and a level top. The traditional "upside down method" never worked for me for some reason... I would always end up with tapered sides (sides that slant inward towards the top), or a crooked top of my cake. After some tweaking to my process, voila! This is how I ganache every cake, every time. On average, each tier takes about 10 minutes to ganache from start to freezer.
You will need:
Filled and trimmed cake
Ganache (see ratios below)
Turntable
Offset spatula
Metal bench scraper
Wax paper
Paper Towels
Very Hot/Boiling Water
Ganache Ratios:
I live in Houston, where we have an extremely hot/humid climate during summer months, and mild cool-ish "winters". Because of this, I have found that the traditional 2:1 ratio doesn't work well for me. I use Hershey's chocolate chips, as they are priced well and taste delicious in ganache. These ratios will also work with Nestle chips.
My ratios for perfect ganache under fondant are:
WEIGHED, NOT MEASURED
White Chocolate Ganache- 4:1 (4 parts white chocolate chips, 1 part heavy cream)
Milk Chocolate Ganache- 3:1 (3 parts milk chips, 1 part heavy cream)
Semi Sweet Chocolate Ganache- 2.75:1 (2.75 parts semi-sweet chips, 1 part heavy cream)
Bring cream to an almost-boil, and pour over chips. Make sure chips are completely covered in cream. Let sit for 15 minutes or so, then blend together with an immersion blender or a spatula. Once completely combined with no lumps, cover in plastic wrap pressed against the surface of the ganache for at least 4-5 hours, or overnight. - Jak na to + styl
Having had serious drought here in Australia for the past 10 years where I live watching that water was agony; but FANTASTIC tutorial as far as the cake goes (which is why I am here). Thank you for uploading :)
Fiona Orton yes, I agree that it was such a giant waste of water. :) since this video was made several years ago I now use zero water in my process :)
Perfect! Thanks you for sharing!
going to have to try this you make it look so easy. thank you!!!!
Awesome job!!
Thank you so much for sharing! This was so helpful :)
I'll definitely give it a try! Thank you so much for sharing :)
Thanks sandra major!! Good luck!
Amazing !!
Lovely...whats the consistency of the ganache
I love your videos! With the exception of the Music. There are too many music choices and it would be impossible to tag some on your video that everyone would like. However, your voice is very clear and sounds great! Wish you would make more videos (no music ;) ) I think you would get a great following. Please, MORE Videos!!!
What is your cake filling here?can i use this under fondant
Wow
hi is so nice can you share the cake recipe and also ganache recipe please 👏👏🌸🌸
pretty awesome. I wish I could ice cakes that fast. every time I ice a cake, when I take off the extra, I always wind up taking so much off I'm practically left with nothing..... I also couldn't help cringe at all the water being wasted. I use a large container with really hot water.
She Speed the video up. LOL
+MyVideoDiary hahahaha. is that why it looks so good? I guess you don't see all the mistakes. :)
What ganache recipe did you use here?
Barbarann Garrard if you click "show more" on the description of the video, my ratios and preferred brand of chocolate are listed at the bottom. :)
Can this be done using Buttercream as well?
Hi Maritza Chavez! Yes it sure can- with a butter based, or shortening/butter mix buttercream this will work. With all shortening buttercream- it probably won't work as well. Make sure to pop the cake in the freezer between coats, to keep nice and firm.
What was the sheet you put on the top please? Thanks.
I think it was wax paper :)
luvmyleaps110 Tracey McEntee correct- it was wax paper! :)