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Ganash thickness?
Hi all, I have decided to try and make my Daughters wedding cake. I have had a few practice cakes, 7″ square. They are very nice if a bit lobsided. The videos on here are a great help but I have a question. When I watch the videos on Ganach it seems rather thick. It seems to be about a quarter of an inch thick on all sides. I can’t help thinking the ganach would over power the cake. Could somebody please tell me, how thin can you make the ganach so it is still a good fondant base?
Thanks.
Bill.
Hi all, I have decided to try and make my Daughters wedding cake. I have had a few practice cakes, 7″ square. They are very nice if a bit lobsided. The videos on here are a great help but I have a question. When I watch the videos on Ganach it seems rather thick. It seems to be about a quarter of an inch thick on all sides. I can’t help thinking the ganach would over power the cake. Could somebody please tell me, how thin can you make the ganach so it is still a good fondant base?
Thanks.
Bill.
Hello Bill
The ganache always looks thick to begin with but it’s all scraped off. Take a peek at this tutorial:
Here you’ll see how thick Paul spreads the ganache onto the cake and then scraps it all off. He explains in the video why it’s good to begin with such a thick layer.
If you are going to enrob the cake with sugarpaste to a professional finish it’s best to have a good ganache layer of approximately quarter of an inch. This helps to build the cake up into a firm upright platform with straight edges.
It really is not so thick that it will over power the cake, it’s barely noticable as a crumb coat and tastes absolutely amazing!
Ok thanks. I’ll have to try another ‘practice’ cake. A quarter of an inch still seems rather a lot but….
