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 yeners thank you for the tips. Can You please advise the size of cake and wgat size the ring would be. Do you need a ring 15cms bigger. Thx uou
Thank you so much for this fantastic site. I am so happy to have found it.
Can I ask you please. We live on the Gold Coast in Australia. I am interested in using your ‘Masking Technique’ on a mud cake filled with your ganache recipe & then covered with fondant. My Grandsons birthday is towards the end of this month (November), so the weather will be hot & humid. Would you recommend this technique in our climate please? Thank you
Hi Lesley, apologies for the delay in response. We are also on the Gold Coast 🙂
Yes this technique should be fine. The chocolate skin makes the cake quite strong.
Thanks
Amazing
Can I use it with ganache?
Hi Serdar,
Can this technique be used with butter creams? I know I wouldn’t be able to use the paint brush but maybe a spatula to apply on the sides and a spoon at the base?
Thank you.
Yes , butter ceram will work. Thanks
Could you please specify in the description section the exact measurements of the sponges and ring. As well as about roughly the expected layer of ganache will be around the circumference if the cake?
Love you tutorials! Signed up today!
Please help me with chocolate problem,in my country most cooking chocolate contain both, and cocoa butter and vegetable fat,what kind of chocolate is that if compound chocolate doesn’t contain cocoa butter and real chocolate doesnt contain vegetable fat? How to work with that type of chocolate,on how high temperature should i melt it for masking cake?
I do not know exactly what kind of chocolate you use . Best advice will be this. Melt your chocolate at minimum heat till nice and liquid then you add some small chopped chocolate ( approx 15 -20 % ) into and mix again till all melted . ready .
Say in a other way: 500 gr chopped chocolate, 100g set aside melt teh rest, off the heat and mix all
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.