Obviously, the first step would be to bake your cakes, but I figure you already figured that, so let's just skip ahead... I filled with raspberry filling. Then, I made some ganache (hot cream poured over some chocolate chips) and I started crumb coating my cakes. As you can see from the pictures, I needed to fill in the middle a little more, so I did. When I got the sides relatively smoothed, I let it sit to harden up a bit. (In case you were worried -- I put wax paper under my cake to catch my mess. I'm not crazy! Though, it did go better this time around. I realized you need to put about 4 smaller pieces underneath the cake rather than 2 side-by-side. Much easier to slide out!)
After it hardened up I added a thicker coating of ganache. This coat of ganache was also a little thicker than the first (i.e. cooled a little more). It just allowed me to get a really good gooey coating on my cake. As you can see, smoothing ganache is my nemesis! I HAVE to conquer this before I'll be entirely happy. Until then...
... Cover with piping! This quick piping was also done in ganache. Doing this was a win-win for me since I screwed up my shell border -- all I had to do was smooth over it with my spatula and start again! So, as I said shell border and just piped dots. But you'll notice my dots are a little pokey. No likey...
I let them firm up a bit and with a (clean!) finger I pushed them down. Better! Quick and relatively simple. My favorite cake combo!
Lessons Learned:
Actually, not too much this cake. Well, I take that back...
1) Use 4 pieces of wax paper underneath, not 2. Much easier to get out from underneath that way.
2) WORK ON SMOOTHING GANACHE! If anyone is out there reading this and knows the answer to my problems: please help me!
Thanks for tuning in. Until next time, folks...
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