This is a post that explains how I spreadbuttercream frostingandchocolate ganacheon to cakes so its (nearly!)
perfectly smooth on both top and sides!
Maybe youre simply wanting a pristine, smooth cake surface for your cake decoration.
Chocolate Ganache is the frosting used in the tutorial images below
Or perhaps you need an immaculately even base for a flawless Mirror Glaze.
So today Im sharing how I do it.
Yes, I will be pulling out some speciality cake decorating equipment.
Chocolate Ganache is the frosting used in the tutorial images below
But no, they arent essential.
They just help to frost cakes faster.
What frosting to use
Both buttercream andchocolate ganacheare suitable for this tutorial.
Both myChocolate ButtercreamandVanilla Buttercreamrecipes are suitable for this tutorial.
(Note the Vanilla Buttercream is in theVanilla Cakerecipe).
What cake to use
you might use any cake you want.
Im using myChocolate Cakewith a dark chocolate ganache in this tutorial because its an elegant, classic combination.
Especially once finished with a Mirror Glaze which is why I want a smooth surface on this cake!
My classic Vanilla Cake pictured below would also be ideal.
Bonus: You are unlikely to need to level it because it comes out near perfectly flat!
Use a cake spinner if youve got one because it will make frosting faster, but its not essential.
Ive been frosting cakes all my life without one up, until 2 weeks ago!
(PSThis is the one I got very sturdy and non slip which is what you want.
No point getting a rocky cheap plastic one.Here it is on Amazon US.These are not affiliate links.)
Trust me dolloping a giant scoop of ganache on the cake is much harder!!
Spreadthe top ganache to fill the gaps.
Were going to refrigerate it to make the ganache easier to work with to make it beautifully smooth
8.
Refrigeratefor 1 hour to make the ganache firmer this will make it much easier to make it smooth!
Part 2: Making it smooth!
Smooth surface Remove the cake from the fridge.
I use a combination of a large and small palette knife.
Otherwise use anything with a straight edge I used to use a ruler (it still works!
This is also your chance to ensure the cake is perfectly round from overhead.
(Thats just a smear on the cake platter you see in the above step photos.)
And there you have it.
Now you have a beautiful cake with smooth frosting or chocolate ganache, ready to decorate as you wish!
Oh and I cant sign off without giving you a little preview of thatMirror Glazein action….
