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How to get a smooth Chocolate Coating on Cake

 
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dawnsnear
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Joined: 11 Jul 2009
Posts: 4

PostPosted: Mon Nov 16, 2009 9:22 pm    Post subject: How to get a smooth Chocolate Coating on Cake Reply with quote

Hello,

Does anyone knows how to coat the entire cake with a smooth coat of chocolate? I've seen nicely cooated ones in the shops where even the sides of the cake are coated so smoothly. Wondering how to do it. Could anyone can offer some tips on this? Thanks!
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vegiemite
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Joined: 18 Aug 2005
Posts: 97
Location: Perth, Western Australia

PostPosted: Wed Nov 18, 2009 9:59 pm    Post subject: Reply with quote

Hi

Here are my tips :

1) Ganache must be runny
2) Ensure chocolate in ganache mixture is completely melted
3) You must have sufficient quantity of ganache on hand to ensure it will spread itself out over the cake when poured.
4) Leave ganache to set before removing cake from wire / cooling rack

My ganache is made using 500g chocolate to 300ml cream (fresh)

Hope it helps

Ange Very Happy
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Gina
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Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Thu Nov 19, 2009 7:28 am    Post subject: Reply with quote

Ange

what type of chocolate do you use?
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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dawnsnear
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Joined: 11 Jul 2009
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PostPosted: Thu Nov 19, 2009 5:31 pm    Post subject: Reply with quote

Thanks for the tips. How about the sides? The time I tried, the chocolate overflowed to some parts. certain parts no chocolate. Will the chocolate coat the sides evenly and thoroughly if it is runny enough. Thanks for guiding me :)
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vegiemite
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Joined: 18 Aug 2005
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Location: Perth, Western Australia

PostPosted: Thu Nov 19, 2009 8:45 pm    Post subject: Reply with quote

Gina

I use Lindt chocolate (they are already tempered so you get the glossy look without much effort). Sometimes I just use Cadbury chocolate when I don't need that glossy look.

Dawnsnear - if the sides are not covered, you have not poured sufficient ganache over the cake.... and yes, it does help when the chocolate is runny. What you can also do is to use a small spatula and gently spread the ganache over the part where it's not covered. But from experience, it's best to let the ganache run itself over the cake. That way, you will be guaranteed smooth coverage.

Ange Smile love
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Sat Nov 21, 2009 10:12 pm    Post subject: Reply with quote

What I learnt from a class is to have some of the melted choc in a piping bag. Then pipe the sides that require more coverage. You will still need to do it a couple of times.

HTH
Zu
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dawnsnear
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Joined: 11 Jul 2009
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PostPosted: Mon Nov 23, 2009 9:30 am    Post subject: Reply with quote

Thanks Both Very Happy I learnt something. I'm going to try both your methods Smile love
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Mon Nov 23, 2009 10:46 am    Post subject: Reply with quote

zurynee wrote:
What I learnt from a class is to have some of the melted choc in a piping bag. Then pipe the sides that require more coverage. You will still need to do it a couple of times.

HTH
Zu


Zu

I do that to fresh cream to cover the sides of the cake. then smoothen it with a spatula and the revolving cake stand.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Tue Dec 29, 2009 7:19 pm    Post subject: Reply with quote

How do you transfer the covered cake with ganache from the cooling rack/tray to the cake board without causing "damage"?
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CDL
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Joined: 16 Mar 2008
Posts: 25
Location: Singapore

PostPosted: Tue Dec 29, 2009 8:00 pm    Post subject: Reply with quote

Reena,

What some do is to have the cake on the board but cover the edges of the board around the cake with greaseproof paper. So after icing the cake, you remove the paper and the edges are clean and presentable.
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Fri Jan 08, 2010 10:51 am    Post subject: Reply with quote

CDL,
I tried lining with cling wrap but when I remove it, some edges were peeled off too Razz Don't know if it's better with greaseproof paper, will try that one day. Thanks!
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