HOW TO COVER A CAKE WITH CHOCOLATE GANACHE WITH SMOOTH SIDES AND SHARP EDGES! │ CAKES BY MK

Ever struggled with using ganache on a cake? In this tutorial I break down my easy way of how to perfectly ganache a cake with super smooth sides and sharp edges, without using any acrylic disks or cake cards! Ganache quantities below :)

Also, please excuse the echo during the beginning and end of the video. I just moved into a new studio and am working on reducing the echo in the background! :)

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Ganache quantities for covering a 6 inch 2 layer cake (increase the quantity for larger cakes):

White chocolate ganache (3:1 ratio):
- 600g white chocolate
- 200ml of heavy cream
- Gel food colouring of choice for colouring

In the video, I used about a 1/3rd of the quantity above for the crumb coat of my cake, and 2/3rds for the outer green/blue layer.

Dark chocolate ganache (1:1 ratio):
- 400g dark chocolate (50%). The darker chocolate you use, the more cream you will need to add.
- 400ml of heavy cream

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Banana Cake: https://www.youtube.com/watch?v=xDsf3r6cH2s

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