Wedding Cake Pops Tutorial

Bride and Groom Wedding Cake Pops

Cake pops have without a doubt become one of the most popular sweet treat trends in years.  

While cake pops are certainly a fun treat to share and eat, they can be a challenge to create. I will start this tutorial with the recipes and method I used to make these Bride and Groom Cake Pops then I will expand the tutorial with a troubleshooting section that applies to all kinds of cake pops.

Cake Pops
Makes 20 pops

What you will need:

600g dark chocolate mudcake made from scratch or 600g of mudcake made from a box cake mix

115g cream cheese

160g sifted icing sugar

40g butter

0.5 tbsp milk

620g white candy melts

350g black candy melts

Lollipop sticks ( 7″ if possible )

Matching ribbon

1.   Make the frosting by mixing together the cream cheese, icing sugar, butter and milk.

2.   Crumble the cake into a large bowl or process in the food processor to fine crumbs then place in a large bowl and stir in half of the frosting. Mix with your hands until thoroughly combined and thick like a truffle center. Mix in additional frosting if necessary.  You just want enough to get the crumbs to stick together when you roll them into balls.  Do not add so much that the mixture becomes soft and mushy!

3.   Roll mixture into balls weighing 30g and place on a cookie sheet. Place in freezer for 15 minutes then allow them to almost return to room temperature.

4.   Meanwhile melt chocolate in the microwave at 70% for 1 minute then stir well. Return to microwave for 30 seconds and stir well. If the chocolate has still not melted then repeat in 30 second bursts until fully melted and smooth ( always stir well before returning the chocolate to the microwave to avoid overheating). Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the the top of the cake ball.  Insert a little more than halfway.

5.   Place in freezer again for 15 minutes then allow them to almost return to room temperature before dipping them. Pops will crack if the temperature difference between the cake and the coating is too great. Carefully dip the cake pop into the candy coating by holding the lollipop stick and submerging in the chocolate till fully covered. Once covered, remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off too.

You want the chocolate to come over the platform you created when inserting the chocolate-dipped stick, but you don’t have to cover it all the way to the stick.

Tap off the excess chocolate. 

Once half the cake pops are on sticks that have been dipped in chocolate, I then put them in my freezer for 15 minutes and by the time they are ready to come out the freezer the remaining cake pops will be ready to go in. Chilling them helps set the chocolate and make the stick, chocolate and cake all come together firmly.

6.   Melt the black chocolate as before and dip half of the cake pops to make the ‘Grooms’. Dip at an angle and rotate a little to create the jacket. Fit a no. 2 tip to a piping bag and fill with a little of the black chocolate. Pipe on the bow tie and buttons. If the chocolate hardens in the bag or tip just ‘neuk’ the piping bag in the microwave at 70% for 5 – 10 seconds.

7. Fill a similar bag with a little white chocolate and pipe the ‘Brides’ as per the picture.

Troubleshooting Cake Pops

Bride and Groom Wedding Cake Pops

Cake Pops Cracking

The challenge I find with chilling the cake pops is that there seems to be a fine line as to how long to chill them – as having them too cold often results in the chocolate cracking after dipping.   I try and make sure my chocolate isn’t too hot, and that my cake pop isn’t too cold – letting it warm up a bit after taking it out of the freezer, even just a few minutes.

Another way I deal with this issue is that I do a “first dip” into chocolate. I then redip them in a second layer of chocolate, and decorate.  Kind of like a crumb coat in frosting a cake.   This sort of seals the crack into the first layer, leaving the second and outer layer looking nice and pretty, and yay – more chocolate!   This is also an option if you make your cake pop and the chocolate hardens before you get the sprinkles on it.  Just dip it again!

Here are some other sites that you can check out for more tips and advice on the chocolate on the cake pop cracking issue…

 Prevent Cracks In Cake Pop Shells from Honeycomb Events & Design

Why Do Cake Pops Crack from Beki Cook’s Cake Blog

Cake Pops, Balls & Truffles: Troubleshooting & FAQ from Veronica’s Cornucopia

Tricks Of The Trade from The Cake Pop Connection

Chocolate Coating Cracking from Chocolate Candy Mall

Cake Pops Falling Off The Stick

Dipping my cake pop sticks into the chocolate, then putting them into the cake pops and letting the chocolate set should avoid these problems.   I do have a few other things that help with this issue.

1.  Don’t make the cake pop too big. Keep cake pops on the smaller side between 27g – 32g as too much weight on that tiny stick has the potential to create problems.

2.   When dipping the cake pop into the chocolate, dip it in and get it out – don’t twirl it around. Twirling it in the chocolate increases the chances of the cake pop falling off the stick or chunks of the cake pop falling off.

3.  Never tap the stick on the side of the bowl too hard when trying to get the excess chocolate off.   Too hard of a tap and bam, cake pop in bowl. Do a very gentle tap or two on the side of my bowl, and then twirl cake pop, slowly and constantly, over the bowl to let the excess chocolate drip off.

4.  Holding on to the cake pop until the chocolate is close to set.   Once the chocolate sets, usually the cake pop and stick are pretty good friends then you can confidently set it down.

Here are some other sites you can check out with information about preventing your cake pops from falling off of the sticks…

Common Cake Pop Issues & Tutorials from Miss Candiquik

Cake Pop Tutorials and Q & A from Not Rachel Ray

How To Get The Sticks To Stay In The Cake Pops from Babycakes

FAQ from My Little Cupcake

 Cake Pops Tutorial from Mandy Walls Photography

Getting the Chocolate Smooth and the Sprinkles To Stick

Keep the cake pops moving, slowly twirling the cake pop until the chocolate sets.   It’s a bit of a balancing act to find when to add the sprinkles and when to put the cake pop down.   If you put the sprinkles on too soon, they can slide off and take the chocolate with them.   Wait too long and they won’t stick.   There is definitely  a sweet spot time wise to adding the crystals, and I think a lot of it just takes some practice and patience to find what works.

Stick to lighter sprinkles, the ones that weigh the least, such as sanding sugar, sugar crystals, jimmies and the like.   The sanding sugar and sugar crystals are the easiest.

Do not submerge my cake pops in sprinkles. Hold the cake pop over a bowl, and sprinkle over it, catching the excess sprinkles.

Bride and Groom Wedding Cake Pops

Valentine Heart Cookies Tutorial

This year I made my Valentine Heart Cookies from gingerbread. I did this as I will be selling them at Pottsville Beach Markets on Sunday 5th February 2012 and the biscuits will have to keep for a couple of weeks. Gingerbread easily keeps for a month in cello bags and is my best choice but if you would rather make a Buttery Sugar Cookie recipe then click here.
 
 

Gingerbread Cookies

90g butter
150g soft brown sugar
90g golden/corn syrup
425g Plain flour
1 tsp baking powder
2tsp ground ginger
1tsp mixed spice
1 medium egg (beaten)
Gently heat butter, sugar and syrup until dissolved.. Cool slightly for five mins.
Pre-heat oven 180C and lightly grease baking trays.
Sift flour, baking powder and spices tog into mixing bowl and make a well in centre.
Add melted mixture and egg into the centre. Bind tog with knife then use hands to form soft dough.
Sprinkle work surface with flour and roll out the gingerbread to 3mm (1/8in).
Bake in centre of oven for 13 mins.
Transfer cooked gingerbread to a cooling rack.
Outline and fill the cookies at the same time using RI (Royal Icing) with a number 2 piping nozzle and remember that RI takes 24 hours to set.
Royal icing
Traditional royal icing is made with real egg white, however, because of the slight chance of salmonella poisoning, I now prefer to use dried egg white instead.
20g (3/4 oz) dried egg white
90ml (2.5fl oz) cold water
500g (1lb 2 0z) icing sugar
method
Mix egg white and water in a bowl until smooth.
Sieve the icing sugar into a grease free bowl.
Tip in the egg mixture and beat on the slowest speed for 5 mins until the icing stands up in peaks.


Planet Cake Royal Icing using real egg whites.
250-300g pure icing sugar, sifted
2-4 drops acetic acid (white vinegar)
1 egg whitemethod
Beat icing sugar, acetic acid and egg white with electric beater on medium-high speed for 4 minutes for ‘soft peak’. Add extra sugar if the icing is too soft.
Achieving the right consistency for Royal Icing can be difficult but practise makes perfect, so if icing is too thick or too thin just empty your piping bag and add more water/vinegar or icing sugar. You will soon work it out.

Place icing in airtight plastic bowl with a lid. Lay a piece of cling film directly on top of the icing and replace the lid.

DONT put the cookies in an airtight container until they are set (24 hours to set) need the air to help dry out.

Pipe on your designs once the cookies are set using a number 1 piping nozzle. If you would like to use my designs then click on the image above to enlarge and then copy the same or similar on your cookies. For the straight lines, in particular, touch the cookie with the nozzle at the beginning and end of line only, pulling your line of icing in the air. This way you get the straightest line possible. For the heart-shaped outlines you sort of hold the nozzle above your cookie and let the icing gently fall/glide into place. Do not drag the nozzle along the cookie surface at any time. Very few of my cookies are identical as I adapt my designs as I go. Feel free to experiment. If you would like to make these cookies using a Buttery Sugar Cookie recipe then click here.

Pink Tatty Teddy Christening Cake Tutorial

7” White Chocolate Caramel Mud Cake Round
Ingredients
180g butter
180g white choc
162ml water
90 SR
180g plain
120g caster
120g soft brown sugar
2 eggs
1 tsp vanilla
250g nestle Top’n’Fill Caramel
Ganache
780g white chocolate
270ml pure cream
Fondant
780g sugar-paste
Method for the 7″ round white chocolate Caramel mud cake 
(adapted from Planet Cake Cookbook)
Preheat oven to 180C. Grease tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin. Put the butter and water in a saucepan over medium heat and stir until butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.
Sift the flours together in a bowl. Add the sugars, a pinch of salt and make a well in the centre.
Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined. Add Top’n’Fill and stir till combined
Pour into the cake tin inserting a flower nail in the bottom of the tin. Bake for 1 hour 20 minutes or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through if the cake is browning too quickly.
Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools. Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.

Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.
  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  3. Allow to cool completely and then leave to set overnight.

To torte and cover your cake with ganache click here

To make the teddy. Colour white ready made sugar paste with pink gel colour and add half a teaspoon of Tylose powder and kneed till incorporated. Model all the little bits and pieces in the picture above and leave to harden for an hour or two.

Use dark pink petal dust to brush onto the Teddy’s cheeks with a dry paint brush. Use wooden cocktail sticks to attach arms, legs and head to body along with edible glue made from water and Tylose powder. Use the same method to attach the finished Teddy to the cake.

 
 
 
 
 

Hand painted Wedding Cake Tutorial

Materials needed

7″ and 9″ round card for the base of each tier.
Doweling for support
Bottle Green satin ribbon – 6mm wide by 2m
Bottle Green satin ribbon – 2 inches wide by 2m
Black satin ribbon 1 inch wide by 2m
Diamontes buckle
13″ diameter cake board 4mm or 6mm thick
Hand painted Wedding Cake Tutorial
7” Dark Chocolate Mud Cake round

135g butter
135g dk choc
15g coffee
100ml water
75g SR
75g plain
30g cocoa
.3 tsp bicarb
295g caster
2.5 eggs
4.5 tsp oil
60ml buttermilk

Ganache

735g dark chocolate
365ml pure cream

Fondant

740g sugar-paste
9” Dark Chocolate Mud Cake round
220g butter
220g dk choc
25g coffee
160ml water
125g SR
125g plain
50g cocoa
.5 tsp bicarb
480g caster
4 eggs
7 tsp oil
100ml buttermilk

Ganache

1200g dark chocolate
600ml pure cream

Fondant

1.2kg sugar-paste
Click here to learn how to make dark chocolate mud cake and dark chocolate ganache.
Click here to learn how to torte and cover your cake with ganache.
Click here to learn how to cover your cake with sugar paste.

The pattern on the top tier of the cake was inspired by Crewel Embroidery and I looked at many examples on the net for inspiration.
 
Sample of Crewel Embroidered fabric


I wanted to use simplified elements of the original designs to create a new and unique black and white design.  
First of all I made a template for the top of the cake and the sides from some greaseproof paper…
….and then drew on my design with an HB pencil. 
 
I turned the paper around and traced the design on the back, again using an HB pencil (do not use a softer pencil as it will smudge onto your pure white icing and really make a mess). Pencils are made from graphite not lead and are non toxic.
I transfered my design onto the cake using a sharp HB pencil, securing the template with sticky tape around the sides and holding the top down lightly with my fingertips.


 I scanned my greaseproof paper templates for you to enlarge in your photocopier to fit the exact size of your cake. Once you have the outline transferred to the cake you can paint the motifs larger going over the lines a little covering up all the pencil marks as I have allowed for this by drawing the outlines smaller than i require for the finished work.
 
The bottom of each stem is covered by the green ribbon and the top of each stem I ended in an RI dot or two. Choose one of the central stems and line it up with the stem on the top of the cake.
I used Cake Art black edible colour on top but it was a little shiny so used Wilton on the sides and was happier with the finish. I used two round Taklon brushes a No 5/0 to outline and a No 4 to fill in.
If your colour is too thick, use a little Vodka to thin it down. I didn’t need to use any on this occasion.
 
Sorry that the video is so boring and has TV noise in the background but it is my first YouTube clip and I hope to improve. It also shows how slow I am at painting on cake. it took me 4 hours to complete! My brush was rubbish with hairs sticking out at right angles which I cut off making the brush almost impossible to use as there were only about 12 hairs left LOL! I have since replaced it.
Another tip! Use a brush with very long hairs as this helps with lines. Lay most of the brush on the cake and pull it along as this reduces hand wobble.
To make my design zing I wanted to add piped Royal Icing dots but decided to wait until the cake was fully assembled.
 
To assemble the cake I firstly placed the bottom tier on its base using some Royal Icing as glue. I then covered the bare edges of the board using a roll of sugar-paste which I unrolled like you would a carpet around the cake. Join at the back by first overlapping the sugar-paste and cutting with a knife through both layers, removing the excess and joining with a little Royal Icing.
Ali (my partner) marks the length of dowel to be cut while I take the picture.
I needed 4 dowels to support the top tier for this cake and one double height piece for the central dowel (this stops the top tier from sliding about while being transported).
Ali pushes in the first dowel
Ali carefully taps in the central dowel.
The central dowel cuts right through the middle of my design but it is easy to cover this up with a small black sugar-paste cut out, topped with a smaller white round piece of sugar-paste and crowned with a large dot of black royal icing.
Can you see the added dots!
I stuck the black ribbon onto the middle of the green ribbon using 12mm wide double sided tape but left the ends of the bow unstuck so that they could be hanging loosely from the bow as they would look too rigid otherwise.
I didn’t cut the ribbon in any way to form the bow. I just made it look good while holding it in my hand then slipped it through the diamonte buckle trying not to lose any of the nice shape I had.

Pink Tiffany Wedding Cake Tutorial

This cake was made up of two square tiers. The bottom tier was an 11″ dark chocolate mud cake with dark chocolate ganache and the top tier was a 9″ white chocolate mud cake with white chocolate ganache.

Ingredients for the 9″ square white chocolate mud cake

400g butter

400g white chocolate

350ml water
400 plain flour
200g SR flour
520g caster suger
4 eggs
2 tsp vanilla

White chocolate ganache

1700g white chocolate
600ml pure cream
Fondant
1700g sugar-paste

Method for the 9″ square white chocolate mud cake 

(adapted from Planet Cake Cookbook)
Preheat oven to 180C. Grease tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin. Put the butter and water in a saucepan over medium heat and stir until butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.
Sift the flours together in a bowl. Add the sugar, a pinch of salt and make a well in the centre.
Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
Pour into the cake tin, Bake for 1 hour 45 minutes or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through if the cake is browning too quickly.
Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools. Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.

Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.
Method for white chocolate ganache

  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  3. Allow to cool completely and then leave to set overnight.

Ingredients for the 11” square dark chocolate mud cake 

440g butter
440g dk choc
50g coffee
320ml water
250g SR flour
250g plain
100g cocoa
1 tsp bicarb
960g caster
8 eggs
14 tsp oil
200ml buttermilk

Ganache

2400g dark chocolate
1200ml pure cream

Fondant

2.6kg sugar-paste
Method for the 11” square dark chocolate mud cake 
Preheat the oven to 160C. Grease the tin and line the base and sides with a collar that extends 2 cm above the top of the tin. Add baking strips (made from damp cloths wrapped in tin foil) around the outside of the cake tin.

Put the butter, chocolate, coffee and water in a saucepan and stir over low heat until melted, then remove from the heat.

Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Pour the mixture into the tin and bake for 2 hours (for 11.5″cake) or until a skewer poked into the centre of the cake comes out clean, though it may be a little sticky.
Once removed from the oven, use a pastry brush (or similar) to brush the top of the cake with boiled water to keep it moist and save it from cracking and forming crusty bits on top. Then cover with a clean tea cloth to reduce evaporation. Repeat the brushing with boiled water step two or three times at half hour intervals as the cake cools.
Remove the baking strips once they can be handled or use oven gloves to remove them.

Let cake cool completely on a wire rack before taking the cake out of the tin.

Wrap the cake well in cling film (do not squash cake) and put in fridge till morning.
  1. Process chocolate till it resembles breadcrumbs and place in a large bowl
  2. Put the cream in a saucepan and bring to a rolling boil. Pour the cream over the chocolate and mix with a hand whisk until the ganache is smooth. (Do not use an electric whisk, as you will create too many air bubbles in the ganache.)
  3. Allow to cool completely and then leave to set overnight.

Making the lids

Let the cakes sit for a couple of hours to allow the icing to dry before you make the lids.
Brush the top of the cakes with a little water (or syrup) and run the brush around the top inch of the side of the cakes.
Knead 400g of the pink icing for the top box lid and 600g of pink for the the bottom box lid.
Once the dough is pliable, roll out each piece till they are at least 8 in larger thad the width of each box. Roll the icing over your rolling pin, lift it up and roll it over the cake. Smooth the top and sides with a flexi-scraper. Use a ruler to mark the edge of the lid on all 4 sides.
Trim the lid with a sharp knife.

Making the ribbon

Knead 500g of the white sugar-paste to a pliable dough and roll out to 16 x 40 cm rectangle. Cut into 4 long 4 cm wide strips. Trim one end of each ribbon into a point to help fit the ribbons together on top of the cake. Stick to the cake with water and trim excess ends with a knife.

Making the bow

Instructions on making the bow can be found on this video.

How to make Ganache and cover your cake with it

I love using ganache to cover cakes and wedding cakes as it tastes incredibly delicious and it’s so much easier to get nice, straight sides and edges compared to buttercream. Ganache is also wonderful to use under sugar-paste for the same reasons. Living as I do on the Gold Coast, Australia, ganache is the obvious choice as it withstands most of our really hot weather MUCH better than buttercream.
Chocolate and cream are the only two ingredients in ganache and are used in a 2:1 ratio for dark and semi-sweet chocolate and the 3:1 ratio for milk chocolate. The wedding cake in the picture above was covered in white chocolate ganache using the ratio 3:1 i.e. 3 parts white chocolate to 1 part cream.
In extremely warm weather it is sometimes necessary to increase the amount of chocolate in the mixture to prevent it melting.
To torte and cover a 9″ round cake with dark chocolate ganache
Ingredients:
1.2 kg dark chocolate
600ml pure cream
To torte and cover a 9″ round cake with white chocolate ganache
Ingredients:
1.3 kg
450ml pure cream
If you prefer a really soft filling for your cakes then just whip ½ cup cream and add 2 tbsp of the Ganache and whip a little more. This makes a delicious and easy chocolate mousse.
Step 1Make the Ganache: (Same method for white and dark chocolate ganache). Heat the cream until it just starts to bubble, pour over chocolate (which you have blitzed in the food processor to coffee granules size) and let it sit for about a minute to melt. Use a hand whisk to blend it all together then set aside to cool. 
Your ganache at this point will be thin. You will have to let it set overnight until it thickens to a slightly thicker peanut butter consistency. Since I don’t have the patience to wait, I just let it cool to room temperature and then pop it in the fridge (don’t cover because you might get condensation). It would  usually set in the fridge in about an hour or two. If it sets too hard, just microwave it in 10 second intervals (keep mixing it whenever you take it out).
Proccess the chocolate to the size of coffee granules
Proccess the chocolate to the size of coffee granules
 Ganache nice and smooth

Ganache nice and smooth
Cutting cake into layers. Keep original layer of greaseproof paper on as long as possible to keep cake intact add a board or metal base to the top of the cake when cutting as you may accidentally put pressure on the top of the cake when cutting and dent your nice flat top.
Cut out a circle of non slip matting
This will stop your cake moving about on top of the turntable
Step 2Torte and level the 9″ cake: Place cake upside down on the cake board on a layer of ganache to act as a glue and to even out any irregularities. Add a mound of ganache in the middle of the board if your cake sunk or add a ring of ganache round the edge if you cake was high in the centre. If you are using the soft filling then pipe a ½” snake of Ganache around the outside edge of the cake to create a dam, pop the cake into the fridge for the dam to harden (about 5 min) remove from fridge, then fill with the filling. If using regular ganache to fill then apply with a cranked handled palette knife if you have one.
Top with the next layer of cake and repeat if needed. 
 
Step 3Crumb coat: (optional) Cover sides and top of cake quickly with a thin coat of ganache to stop crumbs getting into your final coat of ganache. This is useful especially if your cake is more crumbly than normal. Put in fridge for an hour or so to harden before continuing. 

Applying a quick crumb coat
A set square helps me get perpendicular sides
Crumb coat complete
Step 4Cover the top of the cake with Ganache: I like using the ‘double board’ method to get the top edge of the cake perfectly smooth. Top the cake with a 1/2” layer of Ganache, smooth it out then place a 9″ board on top which has been completely covered on both sides with cling film to keep the board clean and reusable and secured with sticky tape. Check with a small spirit level to see if it’s leveled, if not, gently press down around the cake until it is.
 
Step 5Cover the sides of the cake with Ganache: You want to always add more ganache than you need at the beginning because it is so much easier to just scrape off the excess and be done rather than to keep adding then scraping then adding then scraping…etc. As the 9” cake board is slightly larger than the cake (9” cake shrinks a little after cooling). I use the edge of the two boards as a guide to the thickness of the Ganache. Once you have added the Ganache along the sides, use a metal scraper or similar tool, to scrape the excess off a little at a time, layer by layer as you turn the turntable.
Step 6: Place the cake into the fridge for at least a ½ hour, remove, then carefully undo the cling and lift off the board then carefully peel the cling film from the top of the cake. You may need to smooth away the little imperfections or fill any air holes with a little bit of Ganache.
I went straight ahead and covered these 4 cakes with sugar-paste but I could have used a hot palette knife to smooth out any remaining imperfections if the cakes were not being covered,

Step 7: Let the cake sit overnight at room temperature for the Ganache to completely set. If you live in a hot climate like I do then best to put it in the fridge overnight. A wine fridge is best (as it is not so cold as your normal fridge in the kitchen) and has a built in humidifier. The cake will get quite hard and cold overnight and it is important that the cake gets back to room temp before covering with sugar-paste.( If you do not allow your cake to reach room temp, all the way through, the cake will sweat through your sugar-paste!) Before covering you can either brush or spray the cake with a little bit of water or vodka (it evaporates away anyways) or some type of syrup (apricot jam diluted with water). 

 
The above recipes make more ganache than is needed so that there is enough to allow for mistakes and for putting on extra and then scraping back off the excess. I also freeze any untouched ganache for my next cake.


Use these steps to make a gorgeous Pink Tiffany Wedding Cake

.

Hannah Montana Cake

  1. I used the Planet Cake recipe for dark chocolate Mud Cake then torted and covered it in dark chocolate ganache also from Planet Cake. Click here for Planet Cake Recipe for dark chocolate mud cake.
  2. I covered the cake in white sugar paste from Bakels and covered the board with it in one go i.e. I cut out a circle of sugar paste that would cover the cake and the board then just shaped it all to fit with my hands. and made the bow using a tutorial on YouTube.
  3. I found an image of Hannah Montana on Google images and also the Hannah Montana logo. Using Photoshop I put the two images together and used ‘Stroke’ to make 3 pink outlines around her to match the colours in the cake. Click here to find those images.
  4. For ‘Lexi’ I picked a font on Photoshop and curved it then printed it out. Next I traced the letters onto tracing paper and used a pin to transfer the outline onto the cake. I piped the outline in pink Royal Icing using a No 1 nozzle and flooded the centres using a larger nozzle.
  5. Flowers and stars were made from sugar paste using small metal cutters and piped on top with white Royal Icing dots. The covered wires were inserted into the flowers and stars before they dried.
  6. Finally I trimmed the edge of the cake board with matching pink satin ribbon attaching it all the way round with very thin double sided sticky tape used by scrap-bookers.

This cake was 7″ diameter and looked really cute and girl