Ganache Techniques - How to ganache a round cake with sharp edges

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Start with 2 cake boards of equal size. Attach one to your base board with ganache.
Mark the layers with the back of your knife then slice them with a pushing and turning motion - not sawing.
Trim the peak, then patch the top piece if necessary with ganache and the trimmed pieces.
Attach the first layer of cake to the cake board then brush with sugar syrup. Then apply ganache on top.
Add the next layer and repeat, then the final layer but do not add ganache on top yet.
Use a scraper around the edge to ensure the cake is not protruding. If any is, cut it off, take a bit more to allow a thicker ganache layer if necessary.
Apply a thin layer all over as a crumb coat, it does not need to be neat but the top should be flat.
Allow it to set until firm to touch. Wipe the second cake board with a damp cloth so it will attach on top.
Ensure the two boards line up using a scraper.
Hold the top board and apply ganache to help it stick. Then use the scraper to apply more around the sides.
Allow to partially set then use more ganache to patch up any gaps. Use the scraper one more time to smooth it out.
Dip a knife in hot water to detach the top board by running it around the edges.
Neaten the top with more ganache then clean the sides with a scraper.
Use spatula dipped in hot water to smooth it out for the final touch.

[@lamyaandadam]

The wipe and scrape motion advice is the best advice i heared in a long time! Thank u

[@LittleBabyM]

Wow... i didnt think you cake put another cake board on top.. Smart!

[@lamyaandadam]

Patching the dome is genious

[@hindalbadi4890]

Thank you for sharing I used the same method

[@yassminenasef3645]

thank you for sharing your experience
please I'd like to ask
do you prefer using spreadable ganache, in filling cakes than whipping ganache
to make it firmer
or filling Doesnt matter and it's all about spreadable cover