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Good morning! You guys always ask me how I make my cakes always have perfect angles and withstand heat, so here’s my secret: encapsulate the fillings and pre-line with ganache before placing the frosting (whether it’s buttercream, fondant, or chantilly). So here’s a tutorial for you to learn how to do it and put it into practice. Also, today I have a special video for you with decoration tips to save money this holiday season, so be sure to watch it after finishing this one. If you liked the tutorial, be sure to give it a Like, subscribe to the channel, and activate the notification bell. The chocolate proportions are below. See you in the next video! Kari --- COVERING GANACHE: 3.5 parts dark chocolate (I’m using Carat Coverlux Semi-Dark) 1 part heavy cream (we’re using Puratos Chantypak) 2 tbsp. Skimmed milk in case the ganache curdles (we are using the Sbelt from Laive) 1. Melt the chocolate in a bain-marie off the heat, without the chocolate container touching the water, and stir with a silicone spatula until completely melted. Otherwise, place the chocolate in a container and microwave for 40 seconds at low power. Stir with the spatula and return to the oven in 10-20 second intervals, stirring constantly until completely melted. 2. Heat the cream in a pot over low heat until it comes to a boil. Otherwise, heat in a cup for 30 seconds in the microwave. 3. Pour the cream over the melted chocolate and mix with a silicone spatula until a stable emulsion is obtained. If the ganache curdles, heat two tablespoons of skimmed milk and add to the previous preparation to regenerate. Cover with cling film and let cool until creamy and easy to spread. This recipe covers a 16 cm diameter and 15 cm high cake with a thick layer to cover with fondant; or a 18 cm diameter and 15 cm high cake with a thin layer to cover with buttercream.