Do you remember the white chocolate ganache recipe I posted. That ganache was used to fill and frost my daughter’s birthday cake. When I was making the cake, I tried to make a video for that too. I have so many readers asking for videos on decorating cakes and here is my try at it. I thought shooting a video would be easy, but after starting the shoot, I felt that it is too hard. Kudos to all those youtubers who make amazing videos. I know that this is not very perfect, but this is my humble attempt to show you how I frost.
Keep ready all the cakes and ganache before starting the frosting. I used my Best Eggless Vanilla Cake recipe for this. I baked the cakes before two days and made the ganache before a day. The cakes were cooled and cling wrapped twice and placed in the same pan used to bake it. It was then refrigerated. By doing this the shape of the cake remains the same. White chocolate ganache was also made, let to set in room temperature and then refrigerated. On the day of frosting, remove ganache three or four hours prior to decorating. Once the ganache is at room temperature, reheat it in Microwave for 10-15 seconds on medium and then mix. The frosting will become nice and fluffy. If it stays hard, then MW for an extra 10 seconds. If you don’t have a microwave, then place it on a double boiler and heat until it starts melting. Remove from heat and whisk nicely until the heat is distributed evenly and the frosting becomes fluffy.
See the video to know how I frosted the cake. For the syrup, boil one part of sugar and one part of water until it starts boiling. Remove from heat, cool and use for soaking the cake. You can even add vanilla essence to the syrup to increase the flavour.The video for piping of butter cream roses will follow tomorrow.
When filled and frosted properly, the cross section of the cake comes out very neat. Make sure the cake layers are even and the filling is also even. Look how beautiful the cake has turned out. It came out so tasty and every one was who tasted it loved it.