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    Alishas Fondant Celebration Cake

    Uploaded by

    Mariia
    The document provides instructions for covering cakes in chocolate ganache and fondant, including preparing ganache lids and covering the cakes. It then details applying a watercolor design using edible paint and attaching fresh flowers to the finished cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Alishas Fondant Celebration Cake

    Uploaded by

    Mariia
    266 views3 pages
    The document provides instructions for covering cakes in chocolate ganache and fondant, including preparing ganache lids and covering the cakes. It then details applying a watercolor design using edible paint and attaching fresh flowers to the finished cake.

    Original Description:

    Savour Recipe

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    The document provides instructions for covering cakes in chocolate ganache and fondant, including preparing ganache lids and covering the cakes. It then details applying a watercolor design using edible paint and attaching fresh flowers to the finished cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    266 views3 pages

    Alishas Fondant Celebration Cake

    Uploaded by

    Mariia
    The document provides instructions for covering cakes in chocolate ganache and fondant, including preparing ganache lids and covering the cakes. It then details applying a watercolor design using edible paint and attaching fresh flowers to the finished cake.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3
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    The passage describes the process of covering cakes with ganache and fondant, and provides tips for decorating the fondant with watercolors and fresh flowers.

    The steps described are to adhere a ganache lid to the cake tier, cover the sides in ganache, and smooth it out. Any holes should be filled in.

    The steps described are to coat the ganache in shortening, roll out the fondant, drape it over the cake, smooth it out, and trim the edges.

    FONDANT CAKE

    In part-two of Alisha Henderson's celebration cake series, learn how to coat the
    outsides in chocolate ganache, how to cover with fondant and lastly, how to finish it
     RECIPE BY

    with watercolour designs and fresh flowers. ALISHA HENDERSON

    
    FONDANT
    INTERMEDIATE

    CHOCOLATE MUD CAKE



    2 HOURS

    GANACHE

    COVERS
    PRE-MADE 5" AND 7" TIERS

    PREPARING THE GANACHE LIDS


    EQUIPMENT METHOD

    Glad Go-Between or substitute with freezer Place ganache lid onto Go-Between and cut a circle around
    bags 5-6cm wider than the lid. Snip inwards, every 5-6cm, fold in
    acrylic ganache lids 5” & 7” each tab, pull tight and tape in place.
    scissors
    masking tape

    GANACHE LAYER
    METHOD
    INGREDIENTS
    Using a thick layer of ganache, adhere the ganache lid to the
    pre-prepared ganache top of the cake. Use a scraper to make sure the lid is in line
    pre-made cakes on cake boards with the cake board on all sides. Gently press down on lid and
    use a spirit level to check that all sides are level. Place back
    EQUIPMENT in fridge for 5-10 minutes and repeat with top tier. Once the
    ganache is firm, remove from fridge and place on a turntable.
    medium angled palette knife Cover the sides of the cake in ganache, then use a scraper to
    large metal scraper remove the excess, placing any excess back into the bowl. Add
    small spirit level more ganache to fill any gaps and use the scraper again to
    turntable even it out. Repeat until even. Place back into fridge to set and
    small knife repeat process with the top tier. Once set, remove the cake from
    fridge and run a knife around the top of the lid, separating the
    Go-Between from the lid. Gently remove lid and Go-Between.
    If there are any holes, fill with extra ganache and smooth out.
    Repeat with top tier. Leave out overnight to firm.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.
    FONDANT

    METHOD
    INGREDIENTS

    Using your hands, coat the ganache in a thin layer of vegetable


    pre-made cakes on cake boards
    shortening so the fondant will adhere. To measure the amount of
    vegetable shortening
    fondant you’ll need, double the height of the cake and add the
    fondant
    diameter. In this case, ours was (h)14cm+(h)14cm+(d)17cm,
    cornflour/ cornstarch
    so we’ll need 45cm plus a few extra. Chop the fondant into
    handful-size pieces and knead each piece to soften. Combine all
    EQUIPMENT together and knead until smooth. Dust the bench with cornflour.
    Before rolling out, get your fondant smoothers and acetate sheet
    ruler ready. Begin rolling out the fondant with a rolling pin, shaping
    rolling pin it as a rough circle. Use a pin to pop any air bubbles that may
    pin appear. Turn fondant as you work it, so it doesn’t stick to the
    fondant smoothers bench and roll until 0.5cm thick. Once the fondant is the right
    acetate sheet size, take a smaller rolling pin and place it in the middle and roll
    4 x cake dowels (substituted with bubble tea half of it back over the rolling pin. Use the rolling pin to lift the
    straws) fondant and drape it over the cake. Use the fondant smoother
    to smooth out the top. Pull open the fondant skirt and push the
    fondant down over the sides, starting from one side and continu-
    ing around. Trim the skirt and save the excess to reuse. Using
    a fondant smoother, smooth the edges out, gently pressing the
    edge into the base. Using the smoother in a back and forth
    motion, apply pressure to the base to remove an excess. With
    a medium pressure, moving one smoother in circular motions
    on top of the cake and one moving up and down on the side to
    sharpen the edges. Replace the smoother on the side with the
    acetate to make the edges even sharper. Pop any air bubbles
    with a pin and smooth out. Repeat process with top tier. Place
    four dowels into the bottom tier and trim them so they’re level
    with the top of the cake. Spread a small amount of ganache in
    the centre of the bottom tier, in the middle of the dowels, and
    centre the top tier on top. Use the smoother to smooth out the
    edge between the tiers.

    WATERCOLOUR & FRESH FLOWERS


    TIPS
    INGREDIENTS & EQUIPMENT
    The Cake Decorator’s Rose Spirit is 95% alcohol.
    Sweet Stick's edible art paint colours: The Cake Decorator’s Rose Spirit can be substituted with
    watermelon pink, egg yolk and orange 100% alcohol.
    Cake Decorator’s Rose Spirit or 100% Drip marks can be cleaned up with more Cake Decorator’s
    alcohol Rose spirit or alcohol.
    fresh flowers To decorate with fresh flowers, be sure not to insert any
    scissors part of the flower into the cake. Trim the stem close to the
    wax-coated florist tape base of the flower, inset a toothpick and wrap the stem with
    wax-coated florist tape.

    Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au


    Copyright ©2019 Savour Chocolate & Patisserie School. All rights reserved.

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