HOW TO COVER A CAKE WITH CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! │ CAKES BY MK
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Ever struggled with using ganache on a cake? In this tutorial I break down my easy way of how to perfectly ganache a cake with super smooth sides and sharp edges, without using any acrylic disks or cake cards! Ganache quantities below :)
Also, please excuse the echo during the beginning and end of the video. I just moved into a new studio and am working on reducing the echo in the background! :)
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Ganache quantities for covering a 6 inch 2 layer cake (increase the quantity for larger cakes):
White chocolate ganache (3:1 ratio):
- 600g white chocolate
- 200ml of heavy cream
- Gel food colouring of choice for colouring
In the video, I used about a 1/3rd of the quantity above for the crumb coat of my cake, and 2/3rds for the outer green/blue layer.
Dark chocolate ganache (2:1 ratio):
- 800g dark chocolate (50%). The darker chocolate you use, the more cream you will need to add.
- 400ml of heavy cream
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Banana Cake: • EASY ONE BOWL BANANA C...
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Thanks for watching!
I have and am working at a bakery for 7 years now. I learned so much from your video that we hadn't been doing in our kitchen. Thank you. Beautiful taught.
Hi Melissa! Thank you so much for your message, it made my day! Glad to hear my videos have been helpful :) :)
I’ve watched some other ganache videos but you’re videos on explaining are much better and easy to understand
My toxic trait is thinking i am going to achieve this look on my first trial. This video has really good informations that almost answered all my questions.
That's soooo nice to see you after a long break ❤
Always love your videos and detailed descriptions!
Wow! What a beautiful cake🥰
I love it😄
Thank you! I’ve watched several of your videos and I like how you break things down. There is no assumed knowledge and you start from the beginning. Great tutorial. Xx
Thanks so much for the wonderful feedback, so glad to hear you're enjoying the videos :D
MK you are an amazing teacher. I just love your videos ❤️
That finish is lovely …I’m about to make a cake virtually the same colour so this tutorial was amazing! Thankyou
You've made it sound so simple to do, will definitely be trying this in the near future 😊
I just love how you break it all down, also, you explain everything! love this video, definitely feel more comfy with the idea of using ganache.
Thanks so much Natalia! Glad to hear you found the video helpful :)
I love your videos MK. You are superb,keep it up. Glad to learn from you always
bardzo Ci dziękuję za ten filmik i za mnóstwo innych. uwielbiam.Cie oglądać u czuć się od Ciebie. buziaki♥️
ADorotka próbowała Pani tynkować w ten sposób ? Ganache się wyrównuje zupełnie schłodzony ,bo nie wiem czy dobrze zrozumiałam ?
Thank you so much for explaining everything, it's really helpful.
it looks so perfect!
Hi, i just wanted to say that your recipes are incredible! Your tutorials are so easy to follow and you explain everything so clearly. Keep it up!
Thank you so much for these amazing lessons!
Adding the white color first is a great idea…thank u for the helpful tip!
omg I cried!!!!! thank you so much for this!!!!!!! 😭❤️❤️ I learned so much from this and all my question are now cleared!!!
The BEST tutorial on white ganache
Amazing,never thought of this method🤩
Simple,helpful and clear Thank you so much💕
I covered my cake with this ganash was excellent. Thanks for this recipe
Hi, loved the way you explain things, simple and easy.
I simply love your channel ❤️
Another great video . Thanku so much for sharing. You make it all so simple
Your videos are really great tutorial videos, from 1 baker to another. 😊
Fantastic! Thank you for sharing this technique :)
Wow i love your cake i just see your video today and i love it and i love the way u explain everything im a beginner thank u so much 😍😍😍😍😍
That was actually so helpful! Thx!
I guess gel colours are not meant for chocolate. Mine got a very weird colour when i tried to mix gel colour to my chocolatE
@@ruhinakhan9030 Use gel color for chocolate. There's several brands on the market. I use Artisan Accent.
Learnt a new technique.. Thank you
Thanks for your nice videos. I love them.
MashAllah 🥺 ur an angel!!!
Thank you so much for all you all you do
Super helpful! thank you!
Very nice.. thank u for the video.. i enjoyed watching.. ❤️❤️
You r the best teacher a learnt a lot frm your lessons thnx very much I never used ganache by m loving this ❤️
Loved it♥️♥️
1st time cake decorating for my kids birthday cake. I wish I'd found your videos yesterday. Here goes attempt #2 😂
I never subscribed so early dear bt there is some magic in your personality as well as in ur skills.
Aww thank you so much Saima! That's so kind of you to say, and thank you for the sub :D
That's insane! I've tried it yesterday with my chocolate/mascarpone cream and it worked out so good!!!
Thanks!❤️
Yay that's awesome! So glad to hear it worked - it's my favourite way to smooth cakes!! :)
Can you please share how you made the mascarpone cream with this Ganache ?
@@marilounc2505 A long time and didnt answer !!! I think you can google it by typing mascarpone with chocolate ?!?!
This was so helpful! And thank you for saying how much cake this will cover! 🤍
Really helpful one 👌👏
Wow you are really the best teacher
Omg,thank you so much 💖
U r amazing 👏
waw very nice done. thx alot for these tips
She's real good thank you
Thank you so so so so much for this 🙏🏼😘
I am a homebaker and many things I learned from you😊
Wow, superb
Woow thanks for this vidio it's easy to understand
Your videos are very informative thankuu
Very helpful ❤
Wow your recipes are so yummy
Amazing awesome innovative fantastic
Wowwwww what a technique
Tq for the sharing.. Will try this soon
you teaching is very easy to understand
Very helpful thanks
You are amazing, thanks
Very helpful video
Hi , thank you so much for all your work and tips . What type of chocolate do you recommend for the ganache ? And if I would to want to cover my cake in a mold I can just pour it right away ?
Thanks so much
Nice🤩
Thanks mami!!
This is literally the best ganache I’ve ever made...❤️I made it for eid it came out well ...Thank you sister for the recipe and looking forward for more amazing recipes 🥰
So glad to hear that sis and thank you so much for your support! :D Eid Mubarak :)
@@CakesbyMK
Your welcome 😘
Thanks dear
The way she says mk i- 😍
yah love it
ماشاء الله تبارك الله مبدعه 🙏🏻🙏🏻اتمنى المقطع يكون مصحوب بترجمه جزاكِ الله خير 🙏🏻 وبالتوفيق 👍👌🏻🥰🌹🌹🌹🌹🌹
Thank you so much ...from sri Lanka ❤
Thank you
Thank you darling
Thanks so much for this video! Please will the ganache stay hard on the surface of the cake at room temperature? Thank you 😊
I love how thick your cake layers are! What kind of cake pans do you use? Thanks!
Very helpful video. Thank you.
One tip for you all:
I noticed how when your frosting your cakes, the cake & cakeboard move around on your turntable.
Something you can use is the rubbery roll of "grippy" mat you can buy at the $ store that you put in your cupboards under your cups and glasses. Cut a small square about 5" square... it keeps your plate and cake centered on your turntable.
And its washable!
Ill try to add a photo...
Hello Chris! Glad you enjoyed the video :). Yes you're absolutely right - thank you so much for the tip! I really need to get one of those mats xD
Nice
i would love to see how you scrapped the cake to get that smooth finish from the start to end.
I have learned alots from her
Thank u dear
Thank you for this. It’s really helpful! I’ve subscribed.
What do you recommend for creating 3D figures such as flowers with ganache? I’ve seen a few people add powdered sugar and then whipping the ganache. Will it add to stability?
Hi there! So glad to hear the video was helpful and thank you so much for subscribing :). In terms of 3D figures like flowers, I've never actually used ganache to pipe designs like these - yes you may need to add icing sugar to the ganache to increase it's stability. Sorry I couldn't be of more help! Something I'd like to experiment with soon though :)
This video is excellent! How long do you let your ganache set before you cover the cake with it?
Thank you so much for all the explanation you give us ❤❤❤ can I please ask. When you put the cake in the first thin layer of ganache in refrigerator, do you cover it with film? To prevent it from sticking the whole flavours of what’s in the fridge 😅😅😅
Hi, your videos are really very very helpful. I have learnt many things from your video. Your videos are very clear. You have described really very easy and simple way. Thankyou so much.
One question. Is this ganache recipe can be use for fondant cakes.
Thank you so much for your wonderful feedback Shilpa! :) And yes this can be used for fondant cakes :)
Thankyou
Second video I am watching from your channel. You make me want to love Muslims. Happy Ramadan dear. You are doing well and I so love your ascent.
Aww you are too sweet Pamela! Thank you so much for your support, truly appreciate it :)
I really like the way you explain. I have a question. When you cover the cake with ganache, the ganache is at room temperature or straight from the fridge? Yours looks quite soft that's why I am asking :)
Room temp
Thanks for this video. So i will need my cake monday morning , im planning to do the same frosting, can I do it 2 days ahead and do the frosting to the cake the next day? How long can i refrigirate the ganache frosting ?and will I just cover it the same thing you did in this videi for 7 hours?
Wow. Thank you for your video. Question, can I place decor around? I was thinking of chocolate shape fruits around it? Do you have also videos about molding chocolates like it will look like pineapple, strawberry color? Thank you
Love this! If I needed black would it make sense to just use the darker chocolate ?
Hi Steph! Yes that's correct :)
Hey just wanted to know if you had kept ur coloured ganache in d fridge before applying on the cake or at room temperature n for how much time
Mashallah mashallah mashallah
❤️❤️❤️❤️
You video was very informative! When using ganache on the outside and on the inside of a cake, if I want to add another non stable filling, like a strawberry compote, can I create a "dam" with the ganache to hold the compote inside? I normally work with buttercream so this technique is bit new to me! Thanks!
Glad you found it helpful! :D And yes you can absolutely do that :)
I loved it Mariam. Stay blessed from baked n berry
Thank you so much! Your cakes are looking amazing :)
Ma'am plz make video on the fondant techniques❤️
Thanks for the suggestion! Will keep this in mind for future videos :)
Thank you for this video, I am yet to try it out, but kindly if I may ask, how would you compare the white ganache and swiss meringue butter cream stability in hot weather.
Hi Anne! I would say ganache is more stable than a Swiss meringue buttercream, but both are great! The most stable out of them all though is Italian meringue buttercream - but also the hardest to make! :)
Thank you cakes by MK, noe I know better.
Hi thanks so much for this tutorial it’s really clear. Would you be able to advise approximate quantities for covering an 8” 4 layer cake in white chocolate ganache please? Thank you!
Hi April! So glad to hear you enjoyed the tutorial :) and the cake in this video is a 2 layer 6 inch cake, so for a 4 layer 8 inch cake, I would say to do about 3x the quantity I used in this video :) (the quantities are in the description box of the video). Hope that helps!
@@CakesbyMK thank you very much 🥰
The cake looks amazingly good and gorgeous, there is a question in my mind is that for the coloured ganache does it need to be whipped after it had been rested?
Thank you so much! And nope it doesn't need to be whipped :)
@@CakesbyMK Thanks for the reply, appreciated!
This cake is soft 🎂 to eat
you should have merch
Hi can i ask if we use gel colour will not split the ganashe?Normally I use colour on oil base for chocolate, but if dont split with gel colour i will use the gel colour
Thanks for the video.
For your ganache- do you use proper white chocolate (with actual cocoa butter) or compound chocolate (with vegetable oil)?
In baking you usually use real chocolate.