Learn how to perfectly mask a cake to prepare it for a flawless fondant coating.
I’ve always said that your fondant coating can only be as good as your ganache (or buttercream) masking. Today I am going to show a simple technique that allows for a near perfect masking that is ready to be coated with fondant. I used this method 1000’s of times and it never fails me.
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hi, excuse me for my english, i’m french, first you’re really a good teacher ! and thanks you !
please can Can I get the detailed recipe? after i can translate in french.
thanks you so much for all
Hi, let me tell you how to get your language as a subtitle. click “cc” , click “Setting” and choose ” subtitles” from the list, and click ” auto translate” . You have all the languages to choose. Because of my English is not very good, translation may not be perfect but because you are watching action at the same time, it will be understandable. Hope this helps
Hi Sir,this technique is only for round or square/rectangle cakes right.Is there somwthing for a shaped cake too.
For the shaped cakes you need to have mould which is able to release the chocolate when it is set.
Yeners, is it possible to use this masking technique with white chocolate, if so ,better couverture or coumpouse chocolate?? Thank you
Couverture of course if there is enough budget.
Serdar thank you for all your tutorials, everything is amazing!! I have a couple of questions:
Can I use rice cooker for couverture chocolate? if so what temperature ?
No, it is only good for compound. Thanks
Where do you find the chocolate in the Rice Cooker tutorial?
Sorry I was expecting this question. It is will be this weekend. We just mix up the Que. It is very simple
take a simple cheep rice cooker
use COOK adjustment to boil 2 fingers high water instead Rice
bring to WARM adjustment and place a bowl of chocolate over the water ( not touching)
that is it. Chocolate stay melted up to 60 C which is not good for couverture but for the compound is okay.
excellent!!! Thank you for the tips.