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Post by Janny on Jul 1, 2005 17:00:31 GMT 10
SOS Lynda
I remember one of your cake pictures I saw has very very smooth chocolate topping. What apparatus did you use to spread the chocolate? I use a scraper, spatula, and because of the size, it cannot cover the whole cake in one sweep. I ended up with topping with overlap edges. Help please?
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edith
Junior Member
Posts: 67
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Post by edith on Jul 1, 2005 18:05:08 GMT 10
jan, i tried chocolate frosting before. i think you have to wait till a little colder to sread the fudge over the cake. Don't do it when it is warm and runny.
am i right Lynda?
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Post by lynda on Jul 1, 2005 18:21:46 GMT 10
Yes, you are right Edith.  This:  and a turntable. |
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Post by Janny on Jul 1, 2005 21:54:25 GMT 10
thank you edith and lynda.
with your spreader, don't you also have the overlap edges? so envy to see topping that looks like mirror
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Post by linlin on Jul 2, 2005 3:27:08 GMT 10
Janny, the above pic that Lynda showed is called a palette knife, very often used in spreading of cream or whatever topping. I also use that for spreading. Usually what I do is to pour the ganache over the cake slowly, letting it spread over the cake (lay a piece of foil or cookie sheet under the cake), then use palette knife to smooth out the surface in one swipe so as not to create any overlapping edges |
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Post by lynda on Jul 2, 2005 9:25:25 GMT 10
Use a turn table Janny.
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Post by lilyng on Jul 2, 2005 11:31:23 GMT 10
janny
i find that if ganache is meant to be a glaze, it should be enough to cover the whole cake without touch the glaze at all. Like linlin says, just pour in the middle of cake and let flow down the sides. tilt if you must. i have turned a glaze into a fudge after disturbing it.
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Post by Belachan on Jul 2, 2005 14:04:56 GMT 10
Janny, what Lily said is correct. I saw it on the Food Network, that's how they do it. Place the cake on the cooling rack and place the cooling rack on top of a swiss roll pan and pour the ganache in the middle of the cake and let it drip down and cover the sides.
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Post by Janny on Jul 4, 2005 11:07:01 GMT 10
Thanks everybody for the reply. Maybe my ganache is too thick huh? I tried 2 recipes already so far and both are of the consistency of yoghurt. So I need to spread them - they won't just drip. Should I add more cream?
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Post by kirsten on Jul 4, 2005 13:02:23 GMT 10
Jan...looks like another shopping trip eh - to get the palette and turn table!! The turn table is a BIG help - a sure must if you intend to decorate your cakes.
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Post by Belachan on Jul 4, 2005 14:33:45 GMT 10
A cheaper alternative to the turn table is placing a cake stand on a round lazy susan that you already have in the kitchen.
Janny, ganache shouldn't be of the consistency of yogurt, should be like thick cream that can be pour. As for whether to add more cream, why don't you just try another recipe, perhaps from Lily. Or do a search at allrecipes.com and try one with the best reviews (the recipes always turned out good for me).
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Post by joanneloo on Jul 4, 2005 15:11:52 GMT 10
kirsten, have you bought yours? I thought you were using some DIY stuff to substitute the turn table?
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Post by kirsten on Jul 4, 2005 15:36:53 GMT 10
Jo, yes i got a plastic one a few weeks back. Really makes frosting cakes so much easier. I really recommend anyone who is keen to decorate cakes |
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Post by Janny on Jul 4, 2005 15:42:56 GMT 10
I have a cake stand. so i can turn it around  I did a search on turn table. so expensive huh..... some more one type got speed adjustment also. OMG |
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Post by lynda on Jul 4, 2005 16:03:25 GMT 10
What is the difference of chocolate ganache; chocolate frosting and chocolate topping?
To me it's chocolate topping when I made my first chocolate sponge cake. It turns out 'shining' even though I did level it several times. ;D
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