Following on from the first edition of the Bronnie Bakes Basics Series on making Italian Meringue Buttercream, the following videos will show you how I layer, ganache and cover my cakes with fondant.
I will preface this by saying that this is how “I” do it and I am by no means a professional 
Nor do I strive for a professional finish! But this is how I get my cakes ready for decoration.
Here we go!
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Hi there, I was wondering if you would share the recipe you use for your chocolate ganache? I want to get the consistency right but to buy it costs a fortune!! Thanks!
No problem Rachel
Dark chocolate ganache is at a ratio of 3 parts chocolate to 1 part cream. White chocolate ganache is a 2:1 ratio
Hope that helps!
Thanks!
I am preparing to ganache my first cake. Nervous… yet excited if that is posiible. Your video is the simplest that I have seen; AMAZING THE BEST! I just have two questions.
1. When filling the sides you used a cake board at the top of the cake as a guide. Is that the same size as the actual cake tin used, as you mentioned the cake srinking a bit. So I should get an 8 inch board to use as a guide for my 8 inch cake?
2.Where did you get that lovely lshape ruler from?
Thank you so much!
Thankyou SO much Elaine for your lovely comment!!!
1. The cake board on top needs to be bigger than the size of the cake. The cake board on the bottom is what you will use (the one on top is just used to get a smooth ganache on the top of the cake). And this needs to be the size of the cake. Does that make sense??
2. I bought the L ruler from Bunnings which is a hardware shop – it was so cheap… around $6!
Hope that helps!
x
What a wonderful refreshing video, Thanks you for sharing
Thankyou for taking the time to comment – I really appreciate it!
x
Hi!!
I was just wondering about the ganache ratio…. in the 2nd tutorial above you say that it is a 2:1 ratio for dark chocolate but when you answered Rachel’s question above here you’ve written it as 3:1. Could you just clarify that for me??
Also, I wondering what brand of chocolate you use, I’ve been using all different brands over the years and I still can’t seem to find one that has a nice consistency.
Thanks heaps!!!!!
Cheers, Sarah
Hi Sarah!
The ratio for dark chocolate ganache is 3:1 and the ratio for white chocolate ganache is 2:1
Hope that helps!
xx
thanks for that… What type of chocolate do you usually use?
oh sorry – selective reading!!!!
I actually use Aldi cooking chocolate which is cheap! I’ve never had any complaints and I also use that chocolate for my cakes. It’s too expensive otherwise!
Callebaut coverture (sp?) is the best though. That, with the ‘pure’ cream. I just use the Aldi cream!
yeah thanks heaps!!!! I made some yesterday with cadbury cooking chocolate, but needed a bit more ganache so I’ve just bought some aldi stuff myself today so I’ll see how it goes! I have seen the Callebaut stuff but yes, it’s very expensive…
BTW, I’m going to make your vanilla essence recipe – you’re so clever!!
Hi Bronnie, your tutorials are amazing and have saved me MANY MANY times! Thankyou! I’m making a last minute spider cake today using a half soccer ball tin as the body.. Any tips on covering this shape with ganache before using black fondant? Thanks so much! Chantal : )
Thanks Chantal
I have a video for my Minnie Mouse head cake which shows how I do it http://www.ikea.com/au/en/catalog/products/90245729/ but basically you just have to slather it on and then give it a bit of a smooth when it hardens. All the best!!
xx
Thankyou for the super fast response Bronnie!!! Your incredible! Xxx
Haha, I found the Minnie mouse tutorial but the above link is to a Ikea catalogue! (Very cute kids market stand I might add) ; ) x
haha.. whoops! Yes.. I’m trying to get a friend to pick one up for me!!!! All the best with your cake xx
Hi bonnie,
I love yur webiste. Your tutorial is a big help for me.i rather watch the video than read.
I like your cake stand. May i ask where you bought it?
My daughter is having a bday next week, just want to ask about the minnie mouse cake you made? Did you used mud cake? Can you share the recipe the rice bubbles?
I actually bought my cake stand from the USA but there is a circular version here http://www.tlbc.com.au/vmchk/Hospitality/High-Tea/Ribbon-Cake-Stand.html
Yes I did make a mud cake – this recipe (scroll down to the end) http://bronniebakes.com/2012/04/15/ombreruffles/
and this is the rice bubble recipe http://bronniebakes.com/2012/05/18/party-food-friday-how-to-make-rice-bubble-bars-rice-krispie-treats/
Hope that helps!!
xx