Wow, you're amazing. I could watch your videos all day. If only I watched this before making my cake today. Had a cake fail :-( But so glad I came across this video! Thank you for sharing.
Oh how I wish you could show everyone how you cover a square cake!!! I've just watched the worst video ever on how to do it, but after seeing your round one in this video, it's like a moth to a flame!!! If you ever get a chance to, show us how!!! :)
@mundo1597 On my blog I have a timeline that you might find helpful. I bake on a Monday then ganache on a tuesday. The cakes are covered on a wednesday etc etc. I have no problems at all and in summer my air conditioning is on 24 hours so the cakes are always in a cool environment. Thank you for watching.
Hi Michelle. I was wondering (since you use a cake board to get a straight edge on the cakes) on your 2+ tiered cakes do you remove the cake board or leave it on when stacking the cakes?
do you sell those white and pink plastic smoothers that you used on that sharp edge video? would love to buy a pair of each. you planning to do a melbourne class next yr? would love to attend and learn. hope to hear from you soon. thanks.
@r47420c Hi, no I do not but the white ones are readily available in Australia I think they are the Carolines brand and I have seen similar clear ones at cake decorating solutions in Arndell Park Sydney. The pink one was my mothers so it is very old.
Hi Michelle, just wondering what you do with fruit cakes? I'm making a 3 tiered cake with 2x mud and 1 fruit cake and want to get the sharp edges on all 3. I don't want and ganache the fruit cake. Thanks for the awesome video. Love your work.
@scrummycakes I'm doing a fruit cake wedding cake this week to!! I roll the marzipan and cover the sides then the top separately then leave for 1 day then cover in fondant. Have fun!! Bye for now, Michelle
Thank you so much! I kept persisting with buttercream and it always smooshed under the fondant. The the gnache worked so well and came out super smooth and great. I no longer hate fondant! Can you say which choccy you use?
oh thank god for you michelle! I can usually get my edges pretty sharp but no where near as sharp as this! can't wait to try out your tips! I haven't got a normal shaped cake coming up for a while though haha. thanks for the great videos!
Great Video! One question though, when you say you leave your cakes overnight after ganaching them and "fondanting" ;) them, do you let them sit at room temperature or in the fridge/freezer?? Thanks again :)
Wow,,u are so professional.I have a question to ask you that,i make 2tired chocolate cake,filling with raspberries,cover with fondant.Is that ok,if i leave out for 11 days? or week before deliver?Thanks alot!
@han2vy Anything with fresh fruit as a filling should be done the day before maybe you could make a raspberry/jam/puree which has the berries cooked then you could leave the cake for longer. I do not make my cakes a week in advance.
Hi Michelle, you do such a beautiful job on your cakes. I'm doing a birthday cake for my son this weekend. I'm going to be making the cake Friday and stick it in the freezer overnight than I'll be layering chocolate ganache, strawberries, and maybe chocolate mousse in it and crumb coat it before adding my fondant. I need to have it ready by Sunday and I'm wondering if it's okay to refrigerate it with the fondant. I'm worried about letting it sit out with the type of filling I'm using.
@valkyrieend hi, I only use ganache in my fillings so it is OK to leave it out. I would not leave a cake out that had mousse in it and I also never put my cakes back in the fridge once they are covered with fondant. The only thing that I can suggest is to leave the decorating till Sunday morning if possible.
Hi Michelle, this is my 4th time watching your videos I really want to learn how to use ganache to decorate my cakes. I see the cakes and they look marble are you using white & chocolate ganche to cover them? and i also would like to know if you have a video to teach how to cover a cake with ganache? thanks
@campanitabonita69 Hi yes I am using white chocolate and dark chocolate ganache to fill and cover the marble cakes. Yes I do have a video showing how I make the ganache Video 1 and how to ganache a cake Video 2 the one you have just watched is Video 3 in the series. I can not put a link here but if you type in InspiredByMichelle into YouTube you should find all my videos - have fun and thank you for watching! Bye for now, Michelle
Hi Michelle ~ Thank you so much for the help! How long can you store the cakes in between the ganache coating and adding the fondant? I'm trying to decide how early I can get started. And where would be the best place to store them? Fridge? Could they be frozen at that point? Thanks soo much!
@logoscreek Hi, I usually ganache one day then cover the next then I have two to three days to decorate. The cakes do not go in the fridge once ganached they are left at room temperature overnight (air conditioning in the heat of summer).
@amsterification I have not tried it but i can not see any reason why not - you may need to chill the cake first so the buttercream is firm enough to work against.
I just want to thank you so much for your fantastic serie of tutorials about the ganache.
I have made a couple of cakes but my convidence is low because of the buttercream. I really did not like to make cakes anymore. Now by seeing this i am converted to using ganache instead. (sorry for my english/and spelling).
Great set of tutorial and your cakes look amazing. I have a question that you might be able to help me with, when rolling out coloured fondant how do you remove the cornstarch or icing sugar from the surface once it is on the cake for a clean appearance? Ive tried a few things but found nothing that removes it all every time. Thank you in advance for any advise
@DrewMac0701 thanks!! With the cornflour marks - I know this is going to sound strange but I do not have a problem with this - I am so conscious of the cornflour on my rolling pin or hands that I am constantly watching out and I have to admit that my apron is filthy at the end of the day as I constantly wipe my hands. Also i use very little cornflour when rolling out.
Sorry I did not have the answer you were looking for. Bye for now, Michelle
I have just one question - you said at the end that you cover your board in fondant and then place the cake on top, so am I correct in thinking that the cake you were using in this video, you remove from the board it's on and place on the fondant covered cake? How are you doing this? Do you just run a knife underneath to release it? I would have thought the ganache 'glue' underneath would have set solid making it difficult. Any tips you have would be greatly appreciated. :)
@nanefy Yes you are correct in your thinking. The cakes are easy to release form the boards - I just use the large pallette knife that I ganache with and slide underneath and lever up in one movement.
This was a fantastic series of tutorials. I learnt a lot from watching you and I'm hoping you'll do a tutorial on how to cover both round and square cakes in the future. I saw some of your finished cakes and they look great! I just can't figure out how to cover a square cake with fondant properly. I find the round ones much easier to do.
Amazing Work!!! Very helpful video! I'm making my first "Big" cake tomorrow for my nieces birthday. My question for you is when you roll out you're fondant do you shortening or just powdered sugar? I don't know if it was the shortening or the fact that I rolled it out too many times. But the corners of my cake dummy kept on tearing!!! I rolled it out a few times and got the same poor results. Please tell me what I'am doing wrong! I rolled it out pretty thick, could that be it?
I use cornflour to do all my rolling out of fondant. With square cakes when I put the fondant on the first thing I do is lightly press the top edges so that no tearing will happen.
Thankyou so much for kindly posting your easy to follow tutorial!...i had been stressing about my recent wedding cake order and how to get straight sides...then i watched your clip and was amazed how easy it was to follow...my cakes turned out great thanks again your a star
Yes I leave the cake overnight at room temperature. Although in summer my air conditioning is on 24 hours. Yes it will be OK - ganache is just a truffle filling and if you think about how you buy good quality truffles they are not refrigerated.
Michelle these are the most amazing tutorials I've ever seen! You make it seem so easy, and have explained everything so well. Your cake looks amazing, do you think next time you could show us how you cover it so nicely?
Hi, in the video all that I had done with covering the cake before I show you how to use the two cake smoothers is I rolled out the fondant and placed it on top of the cake then cut the excess from the base - everything else is shown in part 3.
you can find them easily in your local hardware or building tools supply store - they are a very common tool and they will have a range for you to choose from.
Thank you so much..!! I am inspired by your excellent work and i think you are really kind and genuine person to share these details with every one... I am very great full and wish you good luck every way..!!!
Hi Michelle .thank you for shearing these videos with us . I am just an biginner . i live in north qld and it is very humid , i find my cake smothers stick to the cake, and i am scared of tearing the fondant . do you have any tips for cake decorating in humid climates.thanks luisa
Thanks for posting this :) Do you release the cake off the set up board once it dries overnight? Then do you re-stick the cake down on a fondant cover board? Thanks :)
Hi Michelle, you say 'Thank you for watching' I say 'No, thank YOU for posting'. it's so nice of you to take to do this tutorial and all three parts as well. I'm self taught, and although people compliment me on my smooth finish, I have always envied other peoples sharp edges. I'm extremely grateful to you for showing us how! Your work is beautiful and I look forward to seeing more in the future.
I am going to be constructing my first wedding cake in June. The tiers are square. Do you use the same techinque for a square cake. I will be using butter cream to cover cakes. Thanks for a wonderful video.
@lindalu47 The method is very very similar for square - just be careful when you take the metal square around the corners. I think the chocolate ganache is firmer than buttercream so be careful when you are pressing down with the top cake smooth that you do not squeeze out the layers!!!
Thank you so much for posting this. I am just wondering how you move your cakes once they have fondant on them. I always seem to tear them at the bottom even when I use a spatula it tears at the point where I have had the spatula under it. Thanks
@zoegroodle Hi thanks for watching!! I use a large crank handle spatula - the same one that I used in the second video how to ganache a cake. I think the crank gives better leverage. You could run a very sharp flat knife around the edge of the board first to release the icing, that might help.
Thank you so much for sharing. Great information and presentation. I find is SOOOOO stressful covering cakes in fondant. I've had a bad experience with white chocolate ganache and my fondant always seems to stretch and tear, but you've inspired me to give it another go. Thanks again!
Hi Michelle, thank you so much for doing these videos! I just had one question: after you hot water the 2nd coat of ganache, did you leave it overnight in the fridge or at room temperature? I can't wait to bake another cake now after watching these :)
@hellonuggets Hi Michelle, thank you so much for doing these videos! I just had one question: after you hot water the 2nd coat of ganache, did you leave it overnight in the fridge or at room temperature? I can't wait to bake another cake now after watching these :)
Thanks for watching!!
After i finish ganaching the cakes and they have been smoothed with the hot water I leave them at room temperature overnight. I do need to add in the heat of summer I do have air conditioning going 24 hours!!
thank you so much. I learned so many things watching and listening to you.
Regards from southern mexico.
beanfromex11 1 week ago
Wow, you're amazing. I could watch your videos all day. If only I watched this before making my cake today. Had a cake fail :-( But so glad I came across this video! Thank you for sharing.
rhodesplace 2 weeks ago
can i use a steamer instead of hot water?
ShimiFalcon 2 weeks ago
Thank you for the videos...they are very helpful! What type of fondant do you use? A standard fondant, marshmallow?
CindyMae11 2 weeks ago
@CindyMae11 I use commercially made standard fondant.
InspiredByMichelle 2 weeks ago
Oh how I wish you could show everyone how you cover a square cake!!! I've just watched the worst video ever on how to do it, but after seeing your round one in this video, it's like a moth to a flame!!! If you ever get a chance to, show us how!!! :)
samk037 3 weeks ago
Awesome!
DamaryMalaveOnline 3 weeks ago in playlist More videos from InspiredByMichelle
So you said you make your cakes one week in advance, so do you leave your cakes at room temperature for the whole week?
mundo1597 3 weeks ago
@mundo1597 On my blog I have a timeline that you might find helpful. I bake on a Monday then ganache on a tuesday. The cakes are covered on a wednesday etc etc. I have no problems at all and in summer my air conditioning is on 24 hours so the cakes are always in a cool environment. Thank you for watching.
InspiredByMichelle 3 weeks ago
i can watch this a million times
yay
rodi505 1 month ago 3
Hi Michelle. I was wondering (since you use a cake board to get a straight edge on the cakes) on your 2+ tiered cakes do you remove the cake board or leave it on when stacking the cakes?
sruhtra24 1 month ago
@sruhtra24 the cakes remain on the smaller boards they are set up on always - then this becomes the base for the supports in the multi tiered cakes.
InspiredByMichelle 1 month ago
Thank you so much for this very helpful tutorial!
Meriem1971 1 month ago in playlist More videos from InspiredByMichelle
hi michelle,
do you sell those white and pink plastic smoothers that you used on that sharp edge video? would love to buy a pair of each. you planning to do a melbourne class next yr? would love to attend and learn. hope to hear from you soon. thanks.
r47420c 3 months ago
@r47420c Hi, no I do not but the white ones are readily available in Australia I think they are the Carolines brand and I have seen similar clear ones at cake decorating solutions in Arndell Park Sydney. The pink one was my mothers so it is very old.
InspiredByMichelle 3 months ago
Yeay thanks! If you don't mind, please do the double height cake since that is my deepest fear :/
piqiepinel 4 months ago
Hi michelle, would you be so kind and make a video while you are covering your cake with fondant after ganache? I'd be forever thankful!
piqiepinel 4 months ago 2
@piqiepinel I will add it to my list!!
InspiredByMichelle 4 months ago
i love the idea of a ganache cake with a fondant covering, i do have to try to make this, thank you
forevablessed3 4 months ago in playlist Baking
Hi Michelle, just wondering what you do with fruit cakes? I'm making a 3 tiered cake with 2x mud and 1 fruit cake and want to get the sharp edges on all 3. I don't want and ganache the fruit cake. Thanks for the awesome video. Love your work.
scrummycakes 4 months ago
@scrummycakes I'm doing a fruit cake wedding cake this week to!! I roll the marzipan and cover the sides then the top separately then leave for 1 day then cover in fondant. Have fun!! Bye for now, Michelle
InspiredByMichelle 4 months ago
Thank you so much! I kept persisting with buttercream and it always smooshed under the fondant. The the gnache worked so well and came out super smooth and great. I no longer hate fondant! Can you say which choccy you use?
ozjenjen 4 months ago
you can give me the recipe for the cake dough
liaodahcam 4 months ago
oh thank god for you michelle! I can usually get my edges pretty sharp but no where near as sharp as this! can't wait to try out your tips! I haven't got a normal shaped cake coming up for a while though haha. thanks for the great videos!
bigfatpieface 4 months ago
thank you so much
kuleilani 5 months ago
Great Video! One question though, when you say you leave your cakes overnight after ganaching them and "fondanting" ;) them, do you let them sit at room temperature or in the fridge/freezer?? Thanks again :)
EnnaG79 5 months ago
@EnnaG79 I leave them at room temperature - although in the summer heat this is in air conditioning. Thanks for watching. Bye for now, Michelle
InspiredByMichelle 5 months ago
Wow,,u are so professional.I have a question to ask you that,i make 2tired chocolate cake,filling with raspberries,cover with fondant.Is that ok,if i leave out for 11 days? or week before deliver?Thanks alot!
han2vy 6 months ago
@han2vy Anything with fresh fruit as a filling should be done the day before maybe you could make a raspberry/jam/puree which has the berries cooked then you could leave the cake for longer. I do not make my cakes a week in advance.
InspiredByMichelle 6 months ago
Hi Michelle, you do such a beautiful job on your cakes. I'm doing a birthday cake for my son this weekend. I'm going to be making the cake Friday and stick it in the freezer overnight than I'll be layering chocolate ganache, strawberries, and maybe chocolate mousse in it and crumb coat it before adding my fondant. I need to have it ready by Sunday and I'm wondering if it's okay to refrigerate it with the fondant. I'm worried about letting it sit out with the type of filling I'm using.
valkyrieend 6 months ago
@valkyrieend hi, I only use ganache in my fillings so it is OK to leave it out. I would not leave a cake out that had mousse in it and I also never put my cakes back in the fridge once they are covered with fondant. The only thing that I can suggest is to leave the decorating till Sunday morning if possible.
InspiredByMichelle 6 months ago
what type of fondant is that? this video is awsome!
MiaCristy1 6 months ago
@MiaCristy1 Thank you!! I use a brand in Australia called Bakels RTR.
InspiredByMichelle 6 months ago
Hi Michelle, this is my 4th time watching your videos I really want to learn how to use ganache to decorate my cakes. I see the cakes and they look marble are you using white & chocolate ganche to cover them? and i also would like to know if you have a video to teach how to cover a cake with ganache? thanks
campanitabonita69 8 months ago
@campanitabonita69 Hi yes I am using white chocolate and dark chocolate ganache to fill and cover the marble cakes. Yes I do have a video showing how I make the ganache Video 1 and how to ganache a cake Video 2 the one you have just watched is Video 3 in the series. I can not put a link here but if you type in InspiredByMichelle into YouTube you should find all my videos - have fun and thank you for watching! Bye for now, Michelle
InspiredByMichelle 8 months ago
Hi Michelle ~ Thank you so much for the help! How long can you store the cakes in between the ganache coating and adding the fondant? I'm trying to decide how early I can get started. And where would be the best place to store them? Fridge? Could they be frozen at that point? Thanks soo much!
logoscreek 9 months ago
@logoscreek Hi, I usually ganache one day then cover the next then I have two to three days to decorate. The cakes do not go in the fridge once ganached they are left at room temperature overnight (air conditioning in the heat of summer).
InspiredByMichelle 8 months ago
Can you use a buttercream iced cake but still use this technique?
amsterification 9 months ago
@amsterification I have not tried it but i can not see any reason why not - you may need to chill the cake first so the buttercream is firm enough to work against.
InspiredByMichelle 9 months ago
Dear Michelle, I am back ;-) i have watched all of your tutorials and you have learned me so much. Again thank you for that.
I would realy love to pick your brain, may i ask what kind of cake you use. Do you make it from scratch?
Do you use simple syrup for your cakes?
Can i use any type of filling in the cake and stil ganache over the cake.
Do i need to make a buttercream border before using jam or fruit preserve as a filling? thank you so much best regards binkie1428
binkie1428 9 months ago
Dear Michelle,
I just want to thank you so much for your fantastic serie of tutorials about the ganache.
I have made a couple of cakes but my convidence is low because of the buttercream. I really did not like to make cakes anymore. Now by seeing this i am converted to using ganache instead. (sorry for my english/and spelling).
best regard Binkie1428
binkie1428 9 months ago
Great set of tutorial and your cakes look amazing. I have a question that you might be able to help me with, when rolling out coloured fondant how do you remove the cornstarch or icing sugar from the surface once it is on the cake for a clean appearance? Ive tried a few things but found nothing that removes it all every time. Thank you in advance for any advise
DrewMac0701 10 months ago
@DrewMac0701 thanks!! With the cornflour marks - I know this is going to sound strange but I do not have a problem with this - I am so conscious of the cornflour on my rolling pin or hands that I am constantly watching out and I have to admit that my apron is filthy at the end of the day as I constantly wipe my hands. Also i use very little cornflour when rolling out.
Sorry I did not have the answer you were looking for. Bye for now, Michelle
InspiredByMichelle 10 months ago
I have just one question - you said at the end that you cover your board in fondant and then place the cake on top, so am I correct in thinking that the cake you were using in this video, you remove from the board it's on and place on the fondant covered cake? How are you doing this? Do you just run a knife underneath to release it? I would have thought the ganache 'glue' underneath would have set solid making it difficult. Any tips you have would be greatly appreciated. :)
nanefy 10 months ago
@nanefy Yes you are correct in your thinking. The cakes are easy to release form the boards - I just use the large pallette knife that I ganache with and slide underneath and lever up in one movement.
Thanks for watching! Bye for now, Michelle
InspiredByMichelle 10 months ago
The very start of this video with all those PERFECTLY smooth cakes looks AMAZING!!! I could stare at them all day!
nanefy 10 months ago
This was a fantastic series of tutorials. I learnt a lot from watching you and I'm hoping you'll do a tutorial on how to cover both round and square cakes in the future. I saw some of your finished cakes and they look great! I just can't figure out how to cover a square cake with fondant properly. I find the round ones much easier to do.
fairytalerescue 10 months ago
Amazing Work!!! Very helpful video! I'm making my first "Big" cake tomorrow for my nieces birthday. My question for you is when you roll out you're fondant do you shortening or just powdered sugar? I don't know if it was the shortening or the fact that I rolled it out too many times. But the corners of my cake dummy kept on tearing!!! I rolled it out a few times and got the same poor results. Please tell me what I'am doing wrong! I rolled it out pretty thick, could that be it?
NewLove22 10 months ago
@NewLove22
I use cornflour to do all my rolling out of fondant. With square cakes when I put the fondant on the first thing I do is lightly press the top edges so that no tearing will happen.
InspiredByMichelle 10 months ago
Thankyou so much for kindly posting your easy to follow tutorial!...i had been stressing about my recent wedding cake order and how to get straight sides...then i watched your clip and was amazed how easy it was to follow...my cakes turned out great thanks again your a star
cakemakesaparty 10 months ago
@cakemakesaparty
Thank you for taking the time to let me know I really do appreciate it!
Bye for now, Michelle
InspiredByMichelle 10 months ago
Hi Michelle.. thanks for sharing your knowledge.. i learned a lot.. I have some questions as usual ^_^
You said that "To leave the cake which have been covered with ganache (Before covered with fondant) & after covered with fondant over night to set..
where should i leave the cake? in the room temperature? or outside of the fridge?
if yes.. is it okay to leave the ganache outside of fridge because it contains cream? even in Summer?
Thanks again for your teaching... I need to learn a lot :)
raphaellebakes 10 months ago
@raphaellebakes
Yes I leave the cake overnight at room temperature. Although in summer my air conditioning is on 24 hours. Yes it will be OK - ganache is just a truffle filling and if you think about how you buy good quality truffles they are not refrigerated.
InspiredByMichelle 10 months ago
Michelle these are the most amazing tutorials I've ever seen! You make it seem so easy, and have explained everything so well. Your cake looks amazing, do you think next time you could show us how you cover it so nicely?
katiem2604 10 months ago
@katiem2604
Hi, in the video all that I had done with covering the cake before I show you how to use the two cake smoothers is I rolled out the fondant and placed it on top of the cake then cut the excess from the base - everything else is shown in part 3.
Thanks for watching!!! Bye for now, Michelle
InspiredByMichelle 10 months ago
I found a metal square on line but it doesnt have the flat bottom. where do i order it from
?
llehsren 10 months ago
@llehsren
you can find them easily in your local hardware or building tools supply store - they are a very common tool and they will have a range for you to choose from.
InspiredByMichelle 10 months ago
Thank you so much..!! I am inspired by your excellent work and i think you are really kind and genuine person to share these details with every one... I am very great full and wish you good luck every way..!!!
tasteofcurry 10 months ago
Hi Michelle .thank you for shearing these videos with us . I am just an biginner . i live in north qld and it is very humid , i find my cake smothers stick to the cake, and i am scared of tearing the fondant . do you have any tips for cake decorating in humid climates.thanks luisa
luisanodari 10 months ago
Thanks for posting this :) Do you release the cake off the set up board once it dries overnight? Then do you re-stick the cake down on a fondant cover board? Thanks :)
tw1nkle1 10 months ago
Hi Michelle, you say 'Thank you for watching' I say 'No, thank YOU for posting'. it's so nice of you to take to do this tutorial and all three parts as well. I'm self taught, and although people compliment me on my smooth finish, I have always envied other peoples sharp edges. I'm extremely grateful to you for showing us how! Your work is beautiful and I look forward to seeing more in the future.
Danielle (a fellow Aussie) x
dantwaz 11 months ago
love the videos, thank you very much.. I have a question for you, for the tall cakes (like 6 or 8") how would you cover them with fondant?
THank you! Love your work!
hadnaguiar 11 months ago
Does anyone know what is the name of that tool Michelle uses to go around the cake?
oneinfinitsky 11 months ago
@oneinfinitsky It's a metal square.
InspiredByMichelle 11 months ago
@InspiredByMichelle Thank you!
oneinfinitsky 10 months ago
I am going to be constructing my first wedding cake in June. The tiers are square. Do you use the same techinque for a square cake. I will be using butter cream to cover cakes. Thanks for a wonderful video.
lindalu47 11 months ago
@lindalu47 The method is very very similar for square - just be careful when you take the metal square around the corners. I think the chocolate ganache is firmer than buttercream so be careful when you are pressing down with the top cake smooth that you do not squeeze out the layers!!!
Thanks for watching. Bye for now, Michelle
InspiredByMichelle 11 months ago
Thank you so much for posting this. I am just wondering how you move your cakes once they have fondant on them. I always seem to tear them at the bottom even when I use a spatula it tears at the point where I have had the spatula under it. Thanks
zoegroodle 11 months ago
@zoegroodle Hi thanks for watching!! I use a large crank handle spatula - the same one that I used in the second video how to ganache a cake. I think the crank gives better leverage. You could run a very sharp flat knife around the edge of the board first to release the icing, that might help.
Bye for now, Michelle
InspiredByMichelle 11 months ago
Thank you so much for sharing. Great information and presentation. I find is SOOOOO stressful covering cakes in fondant. I've had a bad experience with white chocolate ganache and my fondant always seems to stretch and tear, but you've inspired me to give it another go. Thanks again!
starbuckgeisha 11 months ago
Thank you thank you
o0LoveLove0o 11 months ago
Hi Michelle, thank you so much for doing these videos! I just had one question: after you hot water the 2nd coat of ganache, did you leave it overnight in the fridge or at room temperature? I can't wait to bake another cake now after watching these :)
hellonuggets 11 months ago
@hellonuggets Hi Michelle, thank you so much for doing these videos! I just had one question: after you hot water the 2nd coat of ganache, did you leave it overnight in the fridge or at room temperature? I can't wait to bake another cake now after watching these :)
Thanks for watching!!
After i finish ganaching the cakes and they have been smoothed with the hot water I leave them at room temperature overnight. I do need to add in the heat of summer I do have air conditioning going 24 hours!!
InspiredByMichelle 11 months ago