I’ve put up a new tutorial to make a Louis Vuitton handbag cake (Speedy model). Click here for the tutorial. Enjoy!
Faye Cahill, cake artist extraordinaire, made this detailed video showing her technique in applying a ganache undercoat. I would say that ‘ganacheing’ (the industry shorthand) takes longer than covering with fondant but it is an important technique to perfect in order to obtain a truly professional flawless finish to be proud of (as opposed to a finish where you are agonising over which is the “best side” and where you are racking your brains for some decorations to hide the flaws.
Which chocolate to use?
I find Nestle Royal Chocolate is a good all-round dark chocolate to use for ganache. It is 46% cocoa solids. it is available from wholesalers in 15kg boxes. For white ganache, a lot of folks use Nestle Arctic but I don’t like it because it is too sweet and doesn’t set up as firm as Glacier, which Nestle describes as “a continental style low sweetness white chocolate”. Glacier is made with real cocoa butter (unlike compound white chocolate melts).
It is advisable to err on the side of abundance and make more ganache than you think you’ll need, as any excess can be frozen and used later. The ganache needs to be made the day before to allow it to firm up before using, so if you don’t have enough, it could set back your schedule if you have to drop everything to make more.
A little while ago, I received a question regarding which veiner I used for this rose. I have a couple of petal veiners which were sold expressly as rose petal veiners but I don’t actually like using them as they are (a) too small for the size of rose I make; and (b) the impression they give is too light, therefore I never use them.