Рет қаралды 107,200
For a long time, one idea stuck in my head, which I finally decided to implement and of course show you. Is it possible to level the cake without a spatula, will it be possible to level the cake quickly and evenly with cream? Will it be convenient and practical?
The experiment was carried out, I used a dark ganache in oil. Maybe someone will like this option, like me.
Good luck!
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Ganache calculation:
Everything is ambiguous here. I leveled a cake 18 cm in diameter and a height of about 6.5 cm. Much depends on the flatness of the cake, the flatness of the shape itself. My old sliding ring is completely "killed" and crooked. On one side I had 0.8 cm under the ganache, from some 0.4 cm. I had to borrow a new one from my mother for a while. It will be super, as I said in the video, if you have a one-piece ring.
The first leveling took me 450 g of ganache, the second - 410 g, and only the third - 370 g. You can, I think, still play with the temperature, melt the dark ganache to 34 degrees. Most likely, the cake will withstand this temperature, and it will be easier to fill the cake with such ganache.
If you also intend to experiment, be sure to cook ganache with a margin for the first time. It is better to freeze the leftovers than to "ruin" the whole process
* By the way, for a smoother look of the cake, I even removed the clip-fastener from the ring.
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Ganache recipe HERE • Тут ВСЁ! Как восстанов...
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