This post discusses in detail how to frost a cake with Ganache Upside Down Method and also a video which shows you how to do it. When I tried my hands at fondant cakes, this method helped me create a great base cake with sharp edges, which in turn results in a neatly draped fondant cake.
First I would like to say that I am not a pro at cake decorating. I am a self taught baker and I just love to share with you the techniques I learnt and used while decorating cakes. In the past six years, I don’t know how many cakes I have frosted but I have learnt something every time I decorate a cake. This video is to show you some of the points I picked up while making them.
A very important point to be noted is cutting the base for the cake. Make sure the base is 1/4″ larger than the cake on all sides. You can cut a cake board or a corrugated board and use it for the base. Make sure that your ganache is of spreadable consistency. If it is too thick, just pop it in MW for 10 – 15 seconds until it comes to the desired consistency. A level indicator is an useful tool which you can buy in any hardware shops. It helps you with getting a neat levelled cake. Before I got one, my cake always turned slightly slanting on the top. And also you need a bench scraper to remove the excess ganache. Keeping it perpendicular to the base cake board ensures that your cake turns out with a nice even side.
Here are the recipes I have used for making this cake:
My best Eggless Chocolate Cake – Click on the name for recipe
My Dark Chocolate Ganache – Click on the name for recipe
Using a warm spatula gives a neat finish for your cake. Keep hot water handy. Dip your spatula in hot water, wipe it with a clean towel and use it immediately on the cake. It does wonders. If you haven’t tried it already, do try. It is an amazing way of making your cake smooth.
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