Ganache with Acrylics Rounds and Upside Down Method!

In this video I will show how I use acrylic rounds to ganache my cakes to achieve crisp, sharp edges.
Update! I have since started using Swiss Meringue Buttercream under my fondant and now offer both SMBC or Ganache under fondant.
Acrylics can be purchased at www.cakesafe.c...
Bench scrapers can be purchased at fatgirlcakes.c...
Ganache Recipe video here: • Making Chocolate Ganac...

[@kellythompson93]

LOVED the video!!!

[@Flourchild59]

After making your ganache, did you just let it sit until it was "pudding" consistency or did you whip it slightly?

[@Kbustos329]

I find it's better to make the ganache the morning of the day you plan to use it. For me, my room temp is cool enough to firm up the ganache to peanut butter consistency in a few hours. I find making the ganache and leaving it out overnight leaves the ganache too solid to use and I would have to reheat it in the microwave. So depending on your work environment, you will have to see what works best for you.

[@sweetlittlesweets]

Hi Kara, do I use the same recipe for white chocolate.

[@Kbustos329]

3 to 1 for white chocolate

[@kellythompson93]

Is your cake crumb coated with ganache also? thanks

[@Kbustos329]

in this video no… my cake is crumb coated with swiss merengue chocolate buttercream. I tend to crumb coated with the flavor of the filling.. but you can crumb coat with ganache if you would like.

[@kellythompson93]

Oh thank you for your quick response... l love the video

[@nakiamanning2713]

How did you make the ganache runny? Heat?

[@Kbustos329]

I just took some in a microwave safe bowl and microwaved it for a few seconds until it became runny… be careful not to go to long that it bubbles.

[@camerman100]

Would you warm up buttercream as well?

[@Flourchild59]

What is your ratio of chocolate to cream?

[@Kbustos329]

2 to 1 ratio. Check the description box above for a link to my ganache video

[@degovea]

V