Ice the cake once the dew has dispersed. If the surface of the cake feels too dry, dip a pastry brush in hot water and go over the surface until it feels tacky enough for the icing to stick. Try and catch the whole surface as any dry areas will cause problems with air bubbles forming where the icing doesn't stick down.
If you need any more information just post back. Dear Paul I have to make and decorate a red velvet cake for next Sunday 4th Dec, as I am working during the day I have to make and decorate in the evening, would the cake still be ok if I bake it on Tuesday night and keep it in the fridge, I will be filling and gnashing on the Wednesday.
The cake will be fine stored in the fridge for one day before decorating. Once the cake is baked let it cool down completely and then double wrap it in cling film. Place it in a cardboard cake box before storinging the fridge. It's best to keep the cake away from any strong smelling foods. In fact that is the way the Australian bakers get their sharp edges on their fondant cakes.
What I want to make sure of is, can the cake be filled with buttercream and not the ganache. I have watched the tutorials Inspired by Michele's Cakes. Very good 3 part series I would like to fill mine with buttercream. I don't see any reason why you cannot fill your cakes with buttercream and then cover your cakes with the gancahe and then fondant. I would make sure that your cakes are nice and cold, fill them with your buttercream, let them sit for a few minutes to chill the filling.
You can place them back in the fridge for a while. Then ganache the cakes and let it set again. Finally you can place the fondant on top of that. Laura Loukaides. Share on Facebook Pin it Tweet it. Hi everyone, I was wondering if you could help me out a bit.
Thank you!! Replies Follow. Lisa Salerno replied about 8 years ago. NooMoo replied about 8 years ago. SweetLin replied about 8 years ago. Laura Loukaides replied about 8 years ago. Hajnalka Mayor replied about 8 years ago. Novel-T Cakes replied about 8 years ago. Jelena replied about 8 years ago. Love Cake Create replied about 8 years ago. You've had a bit of bad luck this time however it's something to learn from. That's really helpful, thanks so much. I will definitely be trying ganache again, I'm determined to get it right!
Ganache is one of the most discussed topics on this site. If you type keywords in the search box like 'ganache flavour' 'freezing ganache' or 'ganache' you'll see most frequently asked questions. Annie 6. Fondant over chocolate ganache I have covered a cake with dark chocolate ganache the ganache split when I made it so I used milk to recover it - this may or may not make a difference to the question!
0コメント