Tutorial - how to ganache a cake - 6" tall with ganache plates / acrylic disks ready for sharp edges

[@powdies]

What a fabulous comforting voice you have and so informative! Thanks.

[@dragonsanddaffodils]

Thank you very much, glad you enjoyed the video :)

[@rahuljethwa2543]

An amazing video & one which I cannot fault. Learnt so much and looking forward to trying this method out on my next cakes!!

[@dragonsanddaffodils]

Fantastic! So pleased it was helpful :)

[@AnilKumar-cp6qk]

Do you use compound chocolate?

[@dragonsanddaffodils]

I still use good quality chocolate such as callebaut when making ganache for the better taste and I find it gives it more stability. However I do know that some businesses use the cheaper chocolate available at their local supermarket

[@corrinagallardo9110]

How long do you let the cake settle? Does it sit in refrigerator or room temp.

[@alexhughes4534]

Hi Rhi, fab tutorial thank you! What type of cake card are you using (is it the poly-coated cut edge ones) and I guess you have cut it to suit? thanks! 😊

[@dragonsanddaffodils]

Hi Alex, so sorry for not replying. I buy single thick boards as they are slightly thicker than the cut edge ones, and I just use a strong kitchen scissors to cut

[@alexhughes4534]

Thanks Rhi! Only just seen this now sorry too 🙈

[@1rhemaword]

Hello. What size ganache plate are you using for your 6” cake?

[@dragonsanddaffodils]

Hi there. I use 6 1/4” plates for a 6 inch round if you could use 6 1/2”

[@nazanbayrak7230]

hı thıs cake ıs so nıce can you share the recıpe please

[@sarahfairhurst8815]

Hi where do you get your acetate from please xx

[@dragonsanddaffodils]

Clear flexible acetate also called butchers wrap from artificial floral supplies or Acrylic ganache plates From vanilla valley