![]() ![]() What Type of Frosting is Best for Crumb Coating? ![]() It’s a step I never miss when making cakes. Chilling your cake after crumb coating is what glues all those pesky crumbs down and helps the entire structure set into a firm, sturdy foundation. There are two main reasons why you’d want to crumb coat your cake: 1) catching any loose crumbs that might want to make their way into your final layer of buttercream and 2) creating a smooth, even surface and ensuring your cake is level for your final layer.īut it’s not enough to simply crumb coat your cakes. You’ll also find tons of cake recipes and decorating videos to inspire you and broaden your skill set – be sure to hit the subscribe button so you never miss a new one! Why Crumb Coat? Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.Want to see more Cake Basics videos like this one? Head to my YouTube Channel to see the growing collection. ![]() If you find it’s too hard to pipe onto cupcakes, beat it with a hand whisk or stand mixer until fluffy.I recommend using powder food colourings to stop the chocolate seizing but you can also use a tiny amount of concentrated paste colouring. You can also colour your white chocolate ganache at the liquid stage.You can flavour your ganache when it is liquid using good quality concentrated flavourings.If you leave it to set, it’s great for spreading on, but you won’t be able to pour it on. If you want to pour it over your cakes and bakes, do this at step 4.If the ganache is still wet there is a chance it can seep through the sugarpaste. If using ganache as a base to cover a cake in sugarpaste, leave to set and cool completely on the cake before covering. ![]() Temperature is key with ganache, leave the ratios of chocolate to cream alone. If it’s a hot day and it’s runnier than you need it or you need it to firm up, pop it back in the fridge.Dip your palette knife in hot water occasionally when covering to help you get a nice smooth spread.For this, I just use supermarket own chocolate and it has never let me down. The thing with ganache is because you use so much chocolate, it can get quite expensive. Again, pop it back in the microwave following the above instructions to bring it back to life. Once finished with, should you have any left over, cover and leave in the fridge.If, when using, it goes too hard to spread, microwave on 10 second busts, stirring in between.Once set, give it a good whisk and it’s ready to use!.Cover and leave to set for two hours, preferably overnight.(it is at this stage you can pour over a cake for a drip effect) Once you’ve done this, it will be thick but liquid.Do this three times until it is nice and smooth.Microwave on full power in 30 second bursts, whisking furiously in between.Put the chocolate and cream into a microwavable bowl.For proper dark chocolate you would need at least 70% cocoa in the bar. * Because I use a dark chocolate that is low in cocoa density, by adding the cream it makes a milk chocolate as you can see in the picture above. I tend to do two coats to make it nice and smooth. The full recipe below is enough to cover an 8″ round twice. Usually because I will be completely covering a cake or two, if you don’t need that much you can always halve these recipes (which I’ve put in brackets) but keep the ratios intact. I use the microwave and not over a pan of hot water, meaning you have to be a bit more careful not to burn it but once you’ve done it a few times, you’ll be a pro!įor dark chocolate I use a 2.5:1 ratio and for white chocolate I use a 3.5:1 ratio. Lots of different bakers will have lots of different ratios and ways of making ganache, but this is the easy and simple method I use and it’s never failed me. If you’re using it as a base for sugarpaste, using it on it’s own like my Chocolate Orange Fudge Cake, or for piping onto cupcakes, it’s really very versatile and delicious! Chocolate ganache makes an excellent covering for cakes. ![]()
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