Hi. I’ve just discovered your channel. Good, honest tutorial on this product, thank you. Can I just ask if your ganache was still warm at all when you poured it in? Thanks, V 🙂
Can you pour the lot in like the frost form? Great video. I couldn't afford the frost form so bought this as it looks identical & I'd rather support local. Put i want to do a butter ganache & pour it!😊
Great video, wish i could have seen this before. Not a great lover of choc but decorating it would bd fun. One question PLS, can you use normal swiss or italian buttercream mixture with this system. Is there a video on this. Thank you. Great video
So pleased to have found your channel. Yesterday I received the 6” kit from Sugar & Crumbs so I can go ahead with confidence. S & C have done ‘lives’ using this with their buttercream, also a ‘jelly cake’ so this kit is versatile. ( I’ve set my subscription to all of you posts ☺️)
It’s a great kit but I’m ashamed of myself for trying this new toy at night, late, when I was super tired. Waited as long as I could for the ganache to cool (not long enough !!!) Sadly it flowed far too freely, I was afraid it would flood into the butter creamed layers. Left it to set with fingers crossed. Drifting off to sleep I remembered the intended recipient , my daughter ! suffers migraine with dark chocolate!! It was very good quality couverture dark 😳🥴 What a mother I am! ☺️ Despite all of this it somehow turned out surprisingly well and we had a good laugh. It hasn’t put me off and I’ll be using it again (but earlier in the day 😂)
A wonderful new conception for Ganache work, also saving time which is a prime factor. My only concern is the difference of the glaze on the majority and the lower part. Any suggestions on how to rectify this minor problem Rob? Thanks for another exciting and informative session. Alex
if I want to frost a 6" cake the I should be getting the 7" liner? or am I using a 6" liner and cutting the cake down to 5"? I want to make sure I order the right one! What do you suggest?
If you want to frost a 6 inch cake you need a 7 inch liner. You will also need a 7 inch tin in which to put your liner and 6 inch cake when you frost it. Alternatively buy a 6 inch liner, use the tin in which you baked your cake but cut your cake down. You needn't cut it down by as much as 1 inch. If you cut it down to about 5 1/2 inches and don't use the foam that comes with the kit you will get the same result.
This looks really good! I hate ganaching cakes & can never get them perfect. Not sure if it’s a silly question, but do you have to trim around cakes first, as you would need a gap for the ganache?
Not a silly question at all. You use a tin that is one inch larger than the cake, with the foam inserted. That gives you an even 0.25 inches around the cake for the ganache. 👍🏼
How much milk chocolate ganache would you make up to use it with a 8” 3 layer cake and also how much Swiss meringue would you make up to fill it? Thank you
Hi thanks for this tutorial, great stuff...please can just help me..I've never tried ganache, us it less sweet than American buttercream...n wen it comes to room temperature does the ganache hv soft bite or is it firm...thanks I'd rather ask a pro..
Hello! Thanks, this video was so useful...this product looks great. I just wondered if it’s easy to ensure that the cake is level ( across the top). I would love to try it for speeding up wedding cake prep but worried about this aspect...what do you think? Many Thanks 😊
There are height markings all around the liner, so it’s pretty simple to make sure you are staying level. I wouldn’t say it is any more complicated than assembling a cake the normal way. :)
I wasn’t intending to have a shiny finish, but it likely means my ganache somehow managed to stay within the right temperature realm to temper against the acetate. If I’m covering a cake with sugar paste, which is usually the case, I’m not too concerned about the finish. The ganaching kit just ensures that my cake is completely straight and neat.
Hi Rob, So I ordered the 7" and tried at weekend and I'm embarrassed to say was EPIC fail :-((. 2 things I screwed up, 1st one was simple syrup (or too much of of), this made picking up cake layers with forks v difficult as too soft. 2nd was milk chocolate ganache was too thin, result was it pooled in bottom so wasn't rising up plastic as it was supposed too and next day still hadn't set properly still slightly runny. Sooooo was totally disappointed but hey ho.....not first cake disaster, so will be dusting myself off with powder sugar and back on it at weekend lol xxxx
It’s only a 1/4 around the edge, but I appreciate dark chocolate isn’t to everybody’s taste. I prefer the taste of milk chocolate ganache personally. x
I get the shine back with a blow dryer. Let it super chill and then hit it on low heat low speed cautiously till the shine back
Wow this really is a game changer Absolutely brilliant Rob - what a amazing finish and so quick and easy ❤
I was so surprised to get such perfect results on my first attempt!
This is a game changer. Need this in my life. Will cut out so much time fiddling around with getting straight, sharp edges!
Great video. Thanks for trying it straight out of the box, gives an accurate idea for us regular users.
Are you calling me irregular...? 🤔😂
Thanks so much Rob. Fab vid - brilliant product. xx
Thank you! 😊
I’ve had this kit for ages and not used it. This video has encouraged me to try it.
Brilliant! Really can't wait to try mine. I need to get these kids back to school so I can get baking!
Have you done it yet? 🙌🏼
@@MrBakersCakeSchool it's on the loooong list!
Love it! Very good tutorial. I am certainly interested in buying one! Hi from Nova Scotia, Canada!!
Hi! Thanks for watching! 😊
Awesome video thanks SO much ......mine just came 😊 am excited to try it at the weekend !!!!!
Really good video learning something new about Cake 🎂
Thanks, as always! 🙌🏼
Fantastic! I would really like to give this a try. Can't wait to hit that Amazon page.
o m g its totally mouth-watering tower cake, full of chocolate 😋😋😋
can't wait to try this
Let me know how you get on! 😁
Great video, thank you x
Thank YOU for watching! ☺️
Great video. I am definitely getting one or two sizes.
Hi. I’ve just discovered your channel. Good, honest tutorial on this product, thank you. Can I just ask if your ganache was still warm at all when you poured it in? Thanks, V 🙂
Brilliant Rob! Going straight on to buy 😁
Let me know how you get on! 😁
Can you pour the lot in like the frost form? Great video. I couldn't afford the frost form so bought this as it looks identical & I'd rather support local. Put i want to do a butter ganache & pour it!😊
Great video, wish i could have seen this before. Not a great lover of choc but decorating it would bd fun. One question PLS, can you use normal swiss or italian buttercream mixture with this system. Is there a video on this. Thank you. Great video
Could you look at the frost form? You are supposed to be able to do buttercream as well.
I can definitely try and squeeze it in. Is it available yet? x
@@MrBakersCakeSchool I think they are waiting on it’s arrival. You can pre order I believe.
So pleased to have found your channel. Yesterday I received the 6” kit from Sugar & Crumbs so I can go ahead with confidence. S & C have done ‘lives’ using this with their buttercream, also a ‘jelly cake’ so this kit is versatile. ( I’ve set my subscription to all of you posts ☺️)
Awesome! Thank you for being here and do let me know how you got on with the ganaching kit. xx
It’s a great kit but I’m ashamed of myself for trying this new toy at night, late, when I was super tired.
Waited as long as I could for the ganache to cool (not long enough !!!) Sadly it flowed far too freely, I was afraid it would flood into the butter creamed layers. Left it to set with fingers crossed.
Drifting off to sleep I remembered the intended recipient , my daughter ! suffers migraine with dark chocolate!! It was very good quality couverture dark 😳🥴 What a mother I am! ☺️
Despite all of this it somehow turned out surprisingly well and we had a good laugh.
It hasn’t put me off and I’ll be using it again (but earlier in the day 😂)
Oh dear! 😬 I’m glad it turned out ok though!
@@MrBakersCakeSchool Mistakes are ok so long as we learn from them ..... I did ☺️ x
Interested in how this performs compared to the new Frost Form from the lady that created Cake Cream!
A few people have mentioned that. When is the other one due to be available do you know? x
Similar product, Just half the cost.
Frost from looks way more disorderly and complicated unfortunately compared to this. Both clever ideas though. This will save me so much time.
@@NJaysekera exact same product 😅
Aye have one of these there brilliant with ganache and buttercream .
A wonderful new conception for Ganache work, also saving time which is a prime factor. My only concern is the difference of the glaze on the majority and the lower part. Any suggestions on how to rectify this minor problem Rob? Thanks for another exciting and informative session. Alex
Hit it with a hair dryer gently. It will all melt slighty and reset sort of glossy.
I need this more than oxygen….
Have you picked one up yet? 😉
Is it possible to use this model for buttercream?
if I want to frost a 6" cake the I should be getting the 7" liner? or am I using a 6" liner and cutting the cake down to 5"? I want to make sure I order the right one! What do you suggest?
If you want to frost a 6 inch cake you need a 7 inch liner. You will also need a 7 inch tin in which to put your liner and 6 inch cake when you frost it. Alternatively buy a 6 inch liner, use the tin in which you baked your cake but cut your cake down. You needn't cut it down by as much as 1 inch. If you cut it down to about 5 1/2 inches and don't use the foam that comes with the kit you will get the same result.
I couldn’t have said it any better myself, Linda. I hope that made it super clear, Munchie Mania? x
Could you use this with buttercream too if it was soft?
I’d like to know that too
This looks really good! I hate ganaching cakes & can never get them perfect. Not sure if it’s a silly question, but do you have to trim around cakes first, as you would need a gap for the ganache?
Not a silly question at all. You use a tin that is one inch larger than the cake, with the foam inserted. That gives you an even 0.25 inches around the cake for the ganache. 👍🏼
Oh I see, thank you!
Hi can you please do a test on the frost form xx
Yes please I would love to see the difference
Would anyone choose this over frost form?
How much milk chocolate ganache would you make up to use it with a 8” 3 layer cake and also how much Swiss meringue would you make up to fill it? Thank you
Love it
Hi thanks for this tutorial, great stuff...please can just help me..I've never tried ganache, us it less sweet than American buttercream...n wen it comes to room temperature does the ganache hv soft bite or is it firm...thanks I'd rather ask a pro..
Hello! Thanks, this video was so useful...this product looks great. I just wondered if it’s easy to ensure that the cake is level ( across the top). I would love to try it for speeding up wedding cake prep but worried about this aspect...what do you think? Many Thanks 😊
There are height markings all around the liner, so it’s pretty simple to make sure you are staying level. I wouldn’t say it is any more complicated than assembling a cake the normal way. :)
@@MrBakersCakeSchool Thanks so much for your response, really appreciate it! :)
Hiya x does this work with buttercream as well? X
I’m told it works really well, but I haven’t tried it myself yet.
Think I posted similar question re using buttercream. Please please do a video
Frost Form looks easier and better. You can also just do this yourself with acetate cake wrap sheets.
How much chocolate ganache did u used it for this cake size? Which size cake is?
Hello, I love your videos! Is it only sponge that be used. Could I use mud cake or other types of cake ?
Any kind of cake can be ganached
Can i buy a bigger size and us it for smaller cakes too?
Hi, i have whipped cream filling. Is a dam still necessary when using ganache kit?
I never use whipped cream fillings I’m afraid, so I probably shouldn’t try and advise you. 🙈
If using milk chocolate what would be the best ratio please?
I use 2:1 chocolate to cream, but in this heat, you might want to up the chocolate. x
Could we do this with white chocolate ganache 3:1 white chocolate to double cream??
Yup, absolutely. Just make sure it’s really chilled before you remove the wrap.
Hey, just a quick note, I did 4:1 gancahe and it pulled the ganache off. I wrote to Brigid and she said do 4:1. And set in freezer not fridge.
Gasp! cannot find this product on Amazon U.K. or Amazon U.S. I live in the United States. Help, help, help!
If you want to order to the states, I think it is currently only available directly from the manufacturer. xx
@@MrBakersCakeSchool how do I locate the manufacturer info? Also want to order to the states
I done this and it didn't work. The liner pulled all the cake off
How can it be perfect? The ganache is two different finishes, gloss & matt. Why is that?
I wasn’t intending to have a shiny finish, but it likely means my ganache somehow managed to stay within the right temperature realm to temper against the acetate. If I’m covering a cake with sugar paste, which is usually the case, I’m not too concerned about the finish. The ganaching kit just ensures that my cake is completely straight and neat.
Hi Rob, So I ordered the 7" and tried at weekend and I'm embarrassed to say was EPIC fail :-((. 2 things I screwed up, 1st one was simple syrup (or too much of of), this made picking up cake layers with forks v difficult as too soft. 2nd was milk chocolate ganache was too thin, result was it pooled in bottom so wasn't rising up plastic as it was supposed too and next day still hadn't set properly still slightly runny. Sooooo was totally disappointed but hey ho.....not first cake disaster, so will be dusting myself off with powder sugar and back on it at weekend lol xxxx
Handy maybe, but ugh the taste of a 1/2 inch thick layer of dark chocolate ganache, thats just too much and would not taste good
It’s only a 1/4 around the edge, but I appreciate dark chocolate isn’t to everybody’s taste. I prefer the taste of milk chocolate ganache personally. x