How to Mask a Cake


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.

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
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 .
Cellophane Shop Online
Cut to circles
Latex Disposable Gloves Shop Online
Disposable food safe thin latex gloves.


  • This was such a wonderful tutorial. I have learned so much including the correct way use my tools. I see now the mistakes I’ve been making and am encouraged to keep on trying. I am not a professional nor do I sell cakes but I do love to bake and am hoping to make the cakes look lovely as well. You are an amazing teacher and your inventive ways if creating tools to work with is a lesson too.

  • thank you I now know what I am doing right and wrong also learned knew techniques. Love your tutorials they are so well explained

  • where can i purchase your black acrylic circles?

  • 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?

  • 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.

  • 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.

  • 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.

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Member's Projects

Here's what some of our members have created after watching this tutorial.