A colour drip ganache cake

Whilst at Blue Door Bakery, I did get to practice with some real cake too!  Dani gave each of us three layers of a vanilla sponge, which will filled with delicious chocolate buttercream, & covered with an indulgent chocolate ganache.  Dani showed us a great way to achieve sharp edges using ganache – and it was such precise work we each had a spirit level!!

Stage one of creating sharp edges

Stage one of creating straight edges

As you can see, Dani’s technique involved temporarily ‘sticking’ another cake drum on top of our cakes with the ganache, which we levelled and then set in the fridge. Once set, the top & bottom cake drums were used as a guide when scraping the ganache around the sides of the cake, allowing us to create a really smooth finish. We took our cakes home covered in this ganache, & otherwise un-decorated.  Having seen plenty of gorgeous pictures of cakes made by Katherine Sabbath, I decided to make mine a colour-drip cake, inspired by her amazing colourful creations.  I made a small amount of white chocolate ganache, added some food colouring, & dribbled this across the top & down the sides of my cake.  Before it set I added plenty of treats to the top – including maltesers, pink wafers, mini eggs & buttercream piped roses.  It was my first attempt at piping these roses, and after several shoddy roses I realised how important the consistency of the buttercream is.  Running short on time, I just placed my two best roses on the cake, & resigned myself to the fact I’d need to practice again another day!!

A colour drip cake

A colour drip cake

 

 

Layers of cake, covered in ganache and topped with lots of treats!

Layers of cake, covered in ganache and topped with lots of treats!