Cake! magazine by Australian Cake Decorating Network May 2017 | Page 67

CAKE PREP
Step 21:
Halve your cake using an
Agbay if you are lucky
enough to have one or
do it carefully with a
large knife
Note: this step isn’t
totally necessary but I
like a layer of ganache
filling on my cakes.
Step 25:
Place you bottom layer
of cake on the ganached
lid, followed by a layer of
ganache. It doesn’t have
to be all the way to the
edge keeping in mind
the sphere shape we are
working with.
Step 22:
Prepare a ganache lid
using a board matching
the cake diameter (8”)
and cut a piece of Glad
Go-Between slightly
larger than your board.
Step 26:
Add the top layer of cake
and spread a generous
amount of ganache all
over the cake.
I like to work with either
3:1 ratio ganache (3
parts chocolate to 1 part
cream) so it doesn’t set
up too fast and allows
you to work with it a little
longer.
Step 24:
Ganache needs to
be an easy to spread
Step 23:
consistency (like Nutella
Secure the Go-Between
or Peanut Butter) Spread
with sticky tape to the
a layer directly on to
the covered side of you
back of the board. You
might find it easier to trim ganache lid. This will
the Go-Between down
become the top of your
a little but you want to
cake and doesn’t need to
ensure it is tight!
be perfect for this design.
Step 27:
Smooth off the ganache
with a flexible scraper.
You can easily make
one using a display
folder cover or a similar
thicker plastic. Cut a
size that fits comfortably
in your hand, round off
the corners a little. You
can also use this flexible
scraper to add more
ganache to areas with
any little imperfections
you might find.
Step 28:
Once you are satisfied
with the ganache finish
leave aside for a few
hours to firm up.
Remember the
better your ganache
application the better the
final piece will be!