Sculpting with ganache

Not being funny but I have nerves of steel when it comes to delivery. I know that it’s one of the main reasons holding many cake makers back from committing to buttercream, but since I’ve been sculpting and painting cakes I’ve been 100% confident that the cake will arrive unscathed: even over rough ground.

BUT if you want to start using these techniques, and you should because they’re all anyone wants these days, but you’re still nervous, try ganache.

Ganache enables you to create volume with sculpted roses

A firm ganache, also known as chocolate cream, can be sculpted in a similar way to buttercream: the elements are sculpted on a board with a palette knife, but not placed directly onto the cake. Instead they sit on the board to firm up slightly and then are carefully arranged on the surface of the cake with two knives.

Showstopping blooms created with ganache: texture and drama on the side of a cake

As the material is firm, a beautiful ridged texture is created on the underside of each element, so you get to choose which side will yield the most stunning effect.

You’d be amazed at the size of the petals and leaves you can get to stay put on the side of a cake using this technique; I’ve become quite daring. As long as you use a slightly soft pad of ganache under the flower your’e creating, it’s never going to fall off.

The action of the knife creates a beautiful ridged texture on the underside of each element

Colouring ganache is a dream with Colour Mill, as it’s an oil. I also use the Colour Mill whitener to remove the yellow tinge from the chocolate before I start sculpting. Colours won’t bleed or run even if the cake attracts condensation, as they aren’t water soluble.

What’s not to like? I have a ganache sculpting workshop coming up at my home just outside New York. We’ll create a beautiful two tier peony cake but you’ll leave with the skills needed to create a whole host of statement blooms for your floral wedding cakes. I’m taking more and more orders for ganache cakes: the texture and volume draws attention even across a large venue and it tastes melt-in-the mouth DELICIOUS.