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Chamfered edges on ganache
I have a bride who wants a cake covered in ganache and fondant. The problem is she wants chamfered edges. Can you tell me how to do this with ganache please as I’ve always done sharp edges on mine! Thank you
Ganache the cake as normal and use a warmed palette knife to smooth down the edges. After icing the cake, smooth the edges downwards, polishing all the way around. Most of the older tutorials in the novelty and Christmas cake sections on site have rounded edges. I would post links for you but unable to at present. Please let me know if you have managed to find some examples. 🙂
I think the following tutorial shows the rounded edges:
Thank you so much. I will have a look!