Learn a couple simple methods to mask a cake with ganache.
In this tutorial, Serdar will show you a couple of different techniques to mask a cake with ganache in order to prepare it for coating with rolled fondant.
Track
Duration
00:25
Introduction
3:18
03:43
Tools & Materials
11:14
14:57
Recipes & Ingredients
5:00
19:58
Masking Method 1 - Sides First
15:47
35:45
Masking Method 2 - Top First
7:26
43:11
Masking Method 2 - Crumb Coat
9:54
53:06
Masking Method 2 - Final Coat
15:24
1:08:30
Masking Method 3 - Upside Down
9:41
1:18:12
Final Thoughts
3:26
Total Duration
1:21:51
While not everything on this list is absolutely required, these are the things used in this tutorial video.
Of course you are welcome to find alternative ways of doing things and we would love to hear if you've
discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets,
and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used
in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Turn Table
Small & Large
Icing Spatula Set
Shop Online
Set of Scrapers
90 degree corner
Hand Towels
Ensure fibers are not loose.
Cake Boards
Cardboard
Cake Board
Watch Tutorial
A piece of wood coated with fabric and temporarily covered with cellophane to keep fabric clean until the cake is complete. For more information, watch our tutorial on how to cover a cake board with fabric .
13 Comments
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where can i purchase your black acrylic circles?
I did not buy them. I ordered to Holland Plastic in Gold Coast. So you need to find a company who can laser cut the size you want.
HI Chef Yener,
I notice that you tend to use ganache between the layers of your demonstration cakes rather than buttercream. Is this to improve structural integrity or just personal choice?
Thanks
Wendy
Both, more than that is in Australia customers prefers ganache more than buttercream.
Amazing. I am from Angola and here we dont have many formations. This was a big help.
Wonderful. Watching this just solved my 2 biggest problems: bulges/lumps and a smooth surface (especially the top edges) for fondant. What a Godsend you and your tutorials are. I will *always* mask my cakes in this way from now on. Thank you for sharing your immense knowledge and talent.
Thank you . I am wishing you all the best.
in terms of quality and speed of work which way is better? upside down or double guide method? and in double guide method can i dont use pvc or selefon sheet on the disk?i wish double disk method was in your video
Double guide method is good but you rely on the availability of discs and their sizes. When you use the double guide method you MUST have the naked cake slightly smaller. This is the point of hesitation of usage. Upside down method is JUST DO IT without looking for things. DG will be winner of quality USD is quicker. Thanks
hi ،i watch your masking video about 15 time.and i will see again
Thanks a Million! What a great teacher. Proper Explanation and clear tutorial. I’m very thank full about you sharing your knowledge with us. May God always support you in all your ways. Amen.
Thank you Faridha.
Love your work and love to learn from you. This video is jam packed with information. I can definitely understand now how the chocolate layer gives increased structure to the cake. For those of us who are visual it is much easier after seeing, than just hearing. Thank you again Mr Yener, we appreciate your experience and that you share with us.