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A good seal with chocolate ganache will allow us to have incredible results when covering the cake with fondant, we can easily contain the fillings, give structure to our cake and also get perfect and defined edges. In this video I will teach you how to level the cake layers, to moisten and fill correctly and to seal with ganache layer by layer. Find here all the useful tips and advice so that you do not have any mistakes, achieving a professional finish on your cakes! ???????????????? 0:00 - Introduction 0:55 - Materials needed 1:20 - About ganache and ingredient substitutions 2:16 - How to level the cake layers 3:55 - Preparing the rotating base 6:52 - Assembling the cake and sealing it with ganache on the sides 16:35 - Top of the cake with defined edges 22:02 - Final result, extra tips, and farewell ???????????? RECIPES AND BLOGS THAT WILL BE USEFUL TO YOU ◻ How to dye cakes (color gradient): • How to dye cake OMBRE style... ◻ Express syrup: • EXPRESS syrup to moisten your cakes... ◻ Salted caramel ganache filling: • 3 EASY FILLINGS FOR YOUR CAKES... ◻ Semi-sweet chocolate ganache: • SEMI-SWEET CHOCOLATE GANACHE English: Par... ◻ How much ganache do you need to cover your cake (blog): https://leonardoespinoza.com/blogs/bl... ◻ How to choose the best fillings for your cakes (blog): https://leonardoespinoza.com/blogs/bl... Necessary materials • 2 polyfan trays • Cutter or cutting compass • Cutting board • Ruler • Cake leveler or serrated knife • Bowl • 5 14 cm cakes of your choice • Turntable • Disposable pastry bags • Spoons • 1 kg of chocolate ganache • Scissors • Express syrup • 600 g of filling of your choice • Angled spatula • Silicone spatula • Scraper • 2 skewer sticks • Hand level • Cake base • Paintbrush EXTRA TIP: Once the cake is sealed, it will be ready to cover with fondant and apply the necessary decorations. But if you want to work in advance and organize your work week, you can have the cake already sealed and keep it in the refrigerator, trying to remove it from the refrigerator at least 6 hours before covering it to prevent it from sweating and ruining the fondant. In order not to lose quality and flavors, we should not exceed 4 days of conservation. ???? Full recipes on my blog: https://leonardoespinoza.com/blogs/blog ???? All my online courses with lifetime access: https://leonardoespinoza.com/ Follow me on my social networks: ???????????? Instagram: / leonardoespinozaok ???????????? Facebook: / leonardoespinozaok #ganachedechocolate #ganache #repasteria #fondantcake #embetunar