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Welcome to the Cake Decorators Q&A

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asked January 7th 2013

Vintage pearl cake

Hello.

I have two very basic questions to ask.
1. The first lesson shows the 6″ cake board to be placed in between the cakes. Are the boards covered on both sides, if yes then what paper should be used to cover the wrong side of the board and how is it pasted…is there an edible glue that should be used or a regular glue is fine.

2. As per lesson 4, the cake is brushed with a pastry brush dipped in hot water. After it is completely brushed and kept ready, does it have to be kept in the fridge again before covering with the fondant as the fondant can tear off on a wet cake?

3. The ganache that is removed using a wet metal scale will get water content in ti. Can it be reused.

Thanks for attending to my queries.

Best regards,
Soneeka

0

Hello.

I have two very basic questions to ask.
1. The first lesson shows the 6″ cake board to be placed in between the cakes. Are the boards covered on both sides, if yes then what paper should be used to cover the wrong side of the board and how is it pasted…is there an edible glue that should be used or a regular glue is fine.

2. As per lesson 4, the cake is brushed with a pastry brush dipped in hot water. After it is completely brushed and kept ready, does it have to be kept in the fridge again before covering with the fondant as the fondant can tear off on a wet cake?

3. The ganache that is removed using a wet metal scale will get water content in ti. Can it be reused.

Thanks for attending to my queries.

Best regards,
Soneeka

0

Hi Soneeka

The boards which Paul has used in the tutorial are not covered with anything. He covers the dowelled cakes with ganache which acts as a barrier between board and cake & helps to adhere the card to cake. The very top card is inverted silver side against cake, it is used only as a guide to create a sharp lip then removed with a warm palette knife. The hot water brushed cake is placed in the fridge to enable the ganache to harden. Milk chocolate or white chocolate ganache takes longer to set. Fondant absorbs moisture so it’s best not to over wet ganache as it can cause bulges, bubbles and tears. Ganache which has been removed with the scrapper is perfectly useable, there isn’t enough water on the scraper, ruler or brush to seize the ganache. Hope this helps.

0

Dear Madeitwithlove,

Appreciate your quick revert and the detailed explanation, thank you 🙂

Have a good day.

Best regards,
Soneeka