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One of the stages that I enjoy the most when I make a cake ???? Here I leave my process! To ganache I use polyfan discs, which I prepare according to the size of each cake, I cut them with a cutting compass one cm larger than the size of the sponge cake [When I make cakes that are too heavy or have more than two floors, for greater safety, I use the wooden discs]. We use two discs, the bottom one always goes with the cake, the top one is the one that serves as a guide to give it the correct shape, as I said they can be of the material you prefer and is most comfortable for you, polyfan, acrylic or wood! We secure with a skewer so it doesn't move and we start to ganache. Before removing the top disc we have to take the cake to the cold so that the ganache hardens, 10 minutes in the freezer or 20 in the refrigerator! Don't be anxious like me ???? and wait the necessary time! We put ganache in the missing places, we match it with scraper and that's it! A functional way to leave your cakes very sharp! I hope it helps!