![]() Tidy corners – run a small palette knife lightly around the rim on a 45 degree angle, then smooth this out on the surface and side of the cake. Otherwise use anything with a straight edge – I used to use a ruler □ (it still works!) Smooth sides – Smooth and straighten the side of the cake using a cake scraper, if you have one. The large is good for big surface area levelling, but the small one is much easier to work with for better control I use a combination of a large and small palette knife. Then use a a combination of large and small palette knives, or really anything flat and fairly long so you can swipe it across the surface of the cake to level it out as best you can. If you refrigerated overnight or for hours, then let it soften for 5 to 10 minutes before working with it. Smooth surface – Remove the cake from the fridge. Refrigerate for 1 hour to make the ganache firmer – this will make it much easier to make it smooth! Part 2: Making it smooth! We’re going to refrigerate it to make the ganache easier to work with to make it beautifully smooth □□Ĩ. Smooth roughly – use a small palette knife (or butter knife) to smooth it out but don’t bother trying to make it ultra smooth at this stage. Pipe ganache on surface in the same coil pattern, right to the very edge ħ. Top with next layer then pipe ganache all around the sides, from the base right up to the top edge Ħ. No need to be perfect here because it’s the filling layer and will get levelled/squished when you put the next cake layer on.ĥ. Trust me – dolloping a giant scoop of ganache on the cake is much harder!! Pipe on the chocolate ganache in a swirl – this is the easiest, fastest way to frost a cake so it’s nice and level. No point getting a rocky cheap plastic one. ![]() I’ve been frosting cakes all my life without one up, until 2 weeks ago! (PS This is the one I got – very sturdy and non slip which is what you want. Use a cake spinner if you’ve got one because it will make frosting faster, but it’s not essential. Using the side of the cake as a guide, it’s honestly easier to eyeball it rather than fussing with cake levellers įlip the cake upside down to frost it, so you’re working with a nice level surface. Level the cake – just slice off the mounded top of each cake using a serrated knife. Bonus: You are unlikely to need to level it because it comes out near perfectly flat! Part 1: Frosting the cake My classic Vanilla Cake pictured below would also be ideal. Especially once finished with a Mirror Glaze – which is why I want a smooth surface on this cake! And the, ummmm, “icing on the cake” (yeah I went there): The cake is a dead easy one-bowl miracle creation that’s intensely chocolatey, ultra-moist and has a long shelf life. I’m using my Chocolate Cake with a dark chocolate ganache in this tutorial because it’s an elegant, classic combination. (Note the Vanilla Buttercream is in the Vanilla Cake recipe). Both my Chocolate Buttercream and Vanilla Buttercream recipes are suitable for this tutorial. ![]() For the buttercream frosting, you can use any flavour you want, as long as it has enough structure – ie. So don’t worry if you don’t have all the equipment listed – I provide alternatives that I used to use myself up until a few months ago! Chocolate Ganache is the frosting used in the tutorial images below What frosting to useīoth buttercream and chocolate ganache are suitable for this tutorial. Yes, I will be pulling out some speciality cake decorating equipment. Or perhaps you need an immaculately even base for a flawless Mirror Glaze. Maybe you’re simply wanting a pristine, smooth cake surface for your cake decoration. There are various reasons why you might want a perfectly smooth frosting on a cake. This is a post that explains how I spread buttercream frosting and chocolate ganache on to cakes so it’s (nearly!) perfectly smooth – on both top and sides! Smooth buttercream frosting or ganache on cakes
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