How to achieve sharp edges on cake with butter ganache | Made Easy | featuring Frost Form
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- Опубликовано: 2 июн 2023
- Learn how I get the sharp edges on cake with butter ganache , perfect for beginners and new bakers. This can also be used (but in a slightly different way) with American Buttercream Frosting & also Swiss Meringue Buttercream.
Using this piece of innovative equipment makes it super easy and quick but also excellent for NEW bakers or anyone who has never practiced Sharp Edges (that includes me).
It saves time so consequently it means you can charge less and attract more custom as well as take on more orders.
This kit is available with Worldwide Shipping directly from the company who make it at - www.frostform.com/
You will also find on there site the recipe used in this tutorial along with a measurement guide for different sized cakes.
Hope you find this tutorial helpful, I would love your feedback, please leave any comments in the comment section.
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Happy Baking guys, thank you all for your AMAZING support and I will be back with more new free content very soon x
That is so Cool! Thanks for sharing.
My life is changed! Thank YOU!
Your more than welcome, I have just purchased Two new sizes so i can now easily do a three tiered cake, i also just work normally with fondant cakes so for me its a game changer
Gracias
You are very welcome, Enjoy
That’s more steps than needed with a kit meant to skip the crumb coat but great video. It can be done with buttercreams too.
It can be used be buttercream also so don't worry, you will find two other tutorials one where I use American Buttercream Frosting with the frost form and another where I do a square cake with SWBC , I love the kits , I'm literally waiting for the post to arrive today as I have ordered two more sizes :-D xxx Happy Baking x
Rachel this looks absoulty amazing i will be ordering a kit today life changer so many birthdays comeing up this will deffiantly save me alot of time❤❤
I loved making this one, I have already done tutorial content with American Buttercream and Swiss Meringue but this one was just as delicious but so so easy x
@@RachelsEnchantingCakes I must admit I loved watching the american butter cream video I am giving it ago on Saturday I can't wait to use my frost form ❤️
Excellent
Thank you, I think this has become my FAVE frosting so far with the Frost Form, I hope you like it as much as i do
Wonderful
I am totally in love with Frost Form and Butter ganache lol be warned its addictive as i have recently purchased some new sizes
Super 🎉🎉🎉🎉
This has to be my FAVE frosting to use with this piece of equipment, its just super quick, easy and delicious. I hope you found it useful
More than 100€?! Thats just too much!
They are expensive and I think they have increased since this video was posted due to inflation and the cost of living x
Hi thanks ,just wat u needed to see in detail,,could u please do a ganache with cream n milk chocolate..thanks
Hi please do the cream ganache tutorial as well,in milk n white chocolate, thanks
If i get chance too it is on my list, as I have just purchased two new sizes but i wanted to try the super easy stencils first
Hi Rachel! Question How do you remove the cake from the acrylic base for your customer? With a sharp hit knife without breaking the ganache at the base of the cake? I have been wanting to purchase one, but still little hesitant. Thank you for any ideas on this. Keep up the great videos! 😊❤
If your using Butter Ganache you will be surprised at how difficult it is to damage, still be extremely carful but just cutting into the cake you will understand, due to the amount of chocolate used it melts in your mouth, isn't crunchy BUT you really have to add some force when cutting a slice.
There is also the upside down method, so you place a cake drum on top of the cake, flip it over, so it's upside down, carefully remove the base then place another cake drum on top and flip back over x
Perfect! I think I will buy one and try it out! Thank you so much Rachel! You're the Best! 😊❤
@@lagcraig62 if your in the UK have a good shop around first at the online cake decorating sites, I purchased mine from The Cake Craft Company last year when they had it on offer xxx
How does one cut this cake..doesnt it set hard..looks great
No hard once at room temperature but still more difficult to cause damage , it has a texture of fudge so very easy to cut but obviously very naughty health wise lol and I personally love the taste more than buttercream so you are easily tempted to eat more xxx
What about larger sizes, like making layered wedding cakes with different sizes
They sell different sizes, so far I have the 8 inch round and a 6 inch square but you can get 4,6,8,10 and 12, I also won't be surprised if other sizes become available in the near future x
What brand white chocolate did you use? I’ve seen on their website that it needs to have coco butter. The stuff I got was Dr Oetker 26% coco butter!
Because I used white chocolate I just Aldis own Dairyfine if your using milk chocolate though it can be temperamental f you don't have a High cocoa content unless your really good at tempering. Basically when it sets the fats from the chocolate can come to the surface and it's not very sightly so if your using a normal milk chocolate then follow the guidelines x
@@RachelsEnchantingCakeshi thanks for this tutorial, it's very helpful. Are you saying that it's ok to use compound chocolate if it's white chocolate?
@@tkonyeha I always use normal supermarket bought white chocolate , if you take a look at my most recent shorts the white chocolate used in those is by Aldi. You won't have any issues as long as you don't over heat it and cool it down fast, basic tempering but I don't use a thermometer, I just melt in the microwave on short bursts.
Then add some finely chopped white chocolate and stir in order to cool it down.
I have never used the expensive chocolates purposely made for this sort of thing, the only time I use that is for my Melted Belgium Chocolate cake Recipe for the flavor x
How long did you wait? Before you poured the ganache in?
No need to wait, pour it in as soon as you have made it and place it in the fridge x
@@RachelsEnchantingCakes thank you so much 😊
Is there anyway to do it so the ganache is not so thick around the cake please
Yes, don't use the cutter that comes with it, carefully cut it down yourself but make certain there is still enough room for the Ganache x
Hi Racheal, so the cake will taste chocolate, regardless I dont want the chocolate taste ? for example I make vanilla but this cake will be covered in chocolate? Am I correct ? thanks heaps
You can use the frost form with Vanilla American Buttercream and even better Vanilla SMBC there are two different tutorials on how to use each frosting on my channel, the American Buttercream is the most popular I would recommend that.
Ganache is always made with chocolate so if your wanting a full vanilla flavour a different frosting will need to be used
Strangely I never received many parts to this frost form. I purchased the set and parts were missing
Depends where you purchased it from, I believe that frost form have allowed an American company to sell the same item but parts are made differently, if you have it's available on Amazon.
You can only get The original frost form directly from themselves and a few other suppliers.
If you have purchased yours directly from the frost form website I would suggest contacting them, it will easily be traced back with your invoice number and they are very helpful x
Is it hard to take the bottom off?
No, just treat it like you would any cake covered with Ganache or Buttercream, the upside down Method is the best. So once it's completely set, you place a ganaching plate or a cake board on the top, flip it upside down, gently remove the base then place it on a board or drum and flip back over x
Is it good in taste? Is it hard to eat? Just curious before I make it with butter
Absolutely delicious, a bit too delicious if I'm honest, you have to be very carful not to eat too much as its litterally just butter and chocolate but it always leaves you wanting more
@@RachelsEnchantingCakes Thank you 😊
When you pour the ganache is it hot?
No , its warm, i have just made another for some new content today using Dark Chocolate and its worked wonders, you literally just keep stiring until the chocolate has melted naturally using the warm butter x
Bonsoir peut on avoir la recette complete avec les quantite et la marche a suivre en francais cordialement
I am really sorry but I am struggling to Translate
Traducir la receta por favor
I am really sorry but I am struggling to Translate
What materials liner is?
Acrylic
How to order im from Philippines thanks 🙏
Hi there I don`t sell anything they have an official website and ship worldwide, you will find the link in the description of the video also some online cake decorating stores supply them.
I was waiting to see how you removed the bottom disc…😢but didn’t see.
If your using Butter Ganache you will be surprised at how difficult it is to damage, still be extremely carful but just cutting into the cake you will understand, due to the amount of chocolate used it melts in your mouth, isn't crunchy BUT you really have to add some force when cutting a slice.
There is also the upside down method, so you place a cake drum on top of the cake, flip it over, so it's upside down, carefully remove the base then place another cake drum on top and flip back over x
If you have ever worked with a Buttercream covered cake or Ganache covered cake just treat it the same way x
Woow ❤❤ hw much?
I dont sell this product and it may have gone up in price since i purchased my 8 inch round due to the cost of living. There is a link to there official site in the description of the video, it will be on there x
How did you get the bottom plate off?
Treat it like you would any other cake covered with buttercream or ganache. The upside down method is easy, make sure its been refrigerated , place a cake drum or ganaching plate on the top, flip upside down, remove the base, add a cake drum to the base and flip back over.
I tried this method and it didn’t work. I tried everything and the ganache was broke and nothing would fix it.
It sounds like the chocolate got overheated, when this happens it does split very easily.
Butter gets alot hotter than chocolate due to it being a fat, so you have to be really patient and just allow it to slowly melt your chocolate.
If your struggling to get your chocolate to melt , place your bowl over a bowl of hot water, this helps keep it all warm but gently allows the chocolate to melt and prevent it from splitting x
Use a cake collar, exactly the same result.
Thank you for the Tip, I had never thought of that x