Serves 1
Directions
- 1Stack your cakes within the liner and crumb cutter.
- 2Apply a good amount of buttercream on the bottom to adhere the cake to the base.
- 3Once stacked, slide the crumb cutter about halfway up before putting it in the fridge.
- 4Give your cake a crumb coat to seal in crumbs.
- 5Prepare mock ganache using chocolate and oil, ensuring it's not overheated by checking if the bowl feels warm to the touch or using an infrared thermometer.
- 6Once your ganache is ready, pop your cake into your form.
- 7Pour the ganache straight into the form.
- 8Let the ganache set in the fridge or freezer.
- 9Peel to reveal your beautifully smooth cake.
- 10Flip your cake over, slide a knife or palette knife under, and remove the base and base liner.
- 11Place your cakeboard and flip the cake back over.
- 12When the cake is ready to serve, let it come to room temperature for a couple of hours.
Ingredients
- amount buttercream
- mock ganache (chocolate and oil)
Equipment
Frothformcrumb cutterfridgeinfrared thermometerpalette knifecakeboard
Tips
- Stack cakes within the liner and crumb cutter for straight cakes.
- Use a good amount of buttercream on the bottom to adhere the cake to the base.
- Slide the crumb cutter halfway up before refrigerating to make it easier to remove.
- Give the cake a crumb coat to seal in crumbs and prevent floating.
- When making mock ganache, do not overheat it; let it cool if warm to the touch.
- Let the cake come to room temperature for a couple of hours before serving for beautiful cutting.
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