But if you’re new to decorating cakes with ganache, I definitely recommend grabbing a cup of whatever you enjoy drinking (tea… coffee… vodka, I don’t judge), and having a good read through the tutorial before you start on your cake. It takes a bit of practice, but before you know it, you’ll be ganaching cakes like a pro.īecause this is a detailed tutorial, I’m providing a table of contents below if there is a particular section you’d like to check out first. If you’re brand new to using ganache, then this is the place for you! I will break down the benefits of using ganache on your cakes, how to make the ganache, how to prepare your cake, how to ganache your cake using ganache boards, how to store your ganached cake, and everything in between! I tried a few different techniques that were around at the time, but it wasn’t until I got some ganache boards and started doing my own hybrid method that I’m about to tell you about that it finally clicked for me, and I began getting consistent results every time. It took me quite a while to become confident at ganaching cakes. I do love me some buttercream, but when it comes to getting super straight sides and sharp edges, especially under fondant, ganache is my go-to. When it comes to cake decorating I am most definitely a ganache girl. And the cause of thrown spatulas and angry, frustrated curses. Perfector of cakes and creator of sharp edges. Want some easy cake decorating tips for bakers of all levels? Check out 4 Easy Ways to Decorate a Cake and How to use Piping Nozzles.Ahh, ganache. Chill the crumb coat for a minimum of 1 hour but up to 24 hours. Don’t worry about how it looks after the crumb coat is finished.Catch as many crumbs as you can in the crumb coat.Use a large palette knife which will make it easier to decorate in one fell swoop.Less is more: you don’t need a huge amount of frosting to apply the crumb layer.A cake that has been refrigerated also is easier to work with.Best to use day-old cakes as they are easier to frost.Tips and Tricks on How to Do a Crumb Coat You will see the difference a crumb layer makes, your friends and family will be amazed, and you will have a much easier time achieving your desired look! Check out my great frosting tips on How to Use Piping Nozzles (Bold Baking Basics).Then you are ready to really get creative and add your finishing layer on top, covering all the loose crumbs, nooks, and crannies. Once the whole cake has been covered in its crumb coat, allow it to chill, in the fridge, for at least one hour.This is really just a base layer, a good foundation for your finish. There’s no need to worry too much about what the cake looks like at this point. Spread a thin layer of frosting between the layers and all over the cake.It’s actually better to work on a cake that is a day old, as it is much easier to decorate and is still fresh! Wait until your cake is cold before applying it. This crumb layer will allow you to build up to the smooth finish you see in all of your favorite bakeries. Technically, it is the first coat of frosting. A crumb layer prevents that from happening by picking up any loose bits of cake and evening out the surface. When you frost a cake with just one thick layer of frosting, tiny stray crumbs usually get caught in the frosting and spoil the finish. One of my go-to tricks for decorating both rustic and professional-looking cakes is to always start with a Crumb Coat (aka crumb layer). That said, there are tricks of the trade that even pros swear by. Baking, frosting, and decorating a beautiful cake involves a whole set of skills that are completely different than any other baking techniques.ĭecorating a cake takes practice, technique, and confidence! (I can’t stress that last tip enough). I am often asked how to do a crumb coat and, more importantly, why someone would need to take that extra step! I’ll be the first to admit that cake baking and cake decorating are two very different animals. Please see my full disclosure for details.
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