[NEW] HOW TO COVER A CAKE WITH CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! │ CAKES BY MK 2020

HOW TO COVER A CAKE WITH CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! │ CAKES BY MK

Likes: 3086 – Dislikes: 41

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 (1:1 ratio):
– 400g dark chocolate (50%). The darker chocolate you use, the more cream you will need to add.
– 400ml of heavy cream

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22 thoughts on “[NEW] HOW TO COVER A CAKE WITH CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! │ CAKES BY MK 2020

  1. Evitra Saldanha says:

    It's mentioned 3:1 ratio 600gms chocolate 200ml of cream… Is 200 ml of cream equal to 200 gm of cream??? As you mentioned on the video it's better to weigh in grams… (bit confused) whit chocolate gananch was always difficult for me.. Pls advice…. Also if I can use the same recipe for drips.

  2. Sunarti A.R says:

    May I ask, for both white & milk/dark choc, do you use compound or couverture ones? I'll always stand at the baking store aisle & stare at these 2 types. I'm always afraid of the mixture to seize whenever I add colorings to it. Yes i know that I shouldn't use water based colorings. But still, its nerve-wrecking & heart-breaking whenever the ganache 'seized'. A lil help pls 🙏🏼

  3. S V says:

    I usually like your videos but the process of smoothing and sharpening the edges of the cake was rushed and the video edited on fast forward which is a shame as its better to see the whole process rather than an edited version. 🙄

  4. Paula Reyes Ramirez says:

    Thanks for the wonderful explanation! When you put the cake in the fridge, do you cover it completely? I have done that in the past and noticed my cakes loose moisture afterwards. How do you avoid your cakes from gettinf dry after putting them in the fridge? Thanks!

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