Covering a cake with white chocolate ganache is easier than you think! Start by pouring the ganache onto the center top of your cake. Then, gently tilt the cake and let the ganache flow down the sides, covering the entire surface. This method is much easier than trying to spread it with a spatula.
Step-by-Step Guide:
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Prepare your Ganache: Ensure your white chocolate ganache is at the perfect consistency – pourable but not too runny. (Note: The provided video reference demonstrates this process, although specific details on ganache preparation are not included.)
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Pour and Tilt: Pour the ganache onto the center top of your frosted cake. Gently tilt the cake in different directions, allowing the ganache to flow evenly down the sides.
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Even Distribution: As the ganache flows, ensure even coverage. You may need to gently nudge or adjust the cake to ensure all areas are coated. (The video highlights the efficiency of this pouring method over using a spatula.)
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Smooth the Surface (Optional): Once the cake is fully coated, you can use an offset spatula to lightly smooth the ganache for a polished look, if desired.
Tips for Success:
- Temperature is Key: The ganache's temperature significantly impacts its flow. A slightly warmer ganache will flow more easily.
- Cake Preparation: Ensure your cake is properly frosted before applying the ganache for a smooth base.
- Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. Practice will help you master the technique.
