Fondant & Ganache… You love it, you loathe it…I get it. Mastering Ganache & Fondant was a long rocky road for me, peppered with many rough attempts, bumpy finishes and cracked edges. But there was something about the possibilities of working with both ganache & fondant that drew me to it repeatedly and over the years, I successfully perfected the art of a flawless ganache & fondant finish to the point that it became one of the things my business was known for. The frills, the ruffles, the flowers & décor can only do so much for our decorating. What REALLY sets a cake apart from looking amateur to professional is having strong foundation skills. And this really is what this online course is about. The complete, comprehensive guide to torting, filling, stacking layers, ganaching and covering in fondant with razor sharp edges.
In this course I show you the quickest and most efficient way of ganaching both round & square cakes smoothly, as well as 2 different methods to achieving sharp edges (why 2? Simply to give you more technique options to achieving stunning results). So if you struggle with achieving a perfect cake finish and are ready to learn the secret to creating professional & “high-end” looking cakes, enrol today and start learning!
Part 1: Torting & Filling Round Cake
Amanda will take you through the Step-by-step process of torting (slicing) & filling your cake with buttercream with a special technique for ensuring structural integrity. Learn industry techniques that professional pastry chefs use to slice a cake into even layers and proportionately fill your cake with consistent layers of delicious filling.
Part 2: Trimming Round Cake
Amanda walks you through the all-important step of trimming your cakes so your cake is palatable, moist and free of any dry bits!
Part 3: Ganaching Round Cake
In this section, you’re learn Amanda’s preferred method of efficiently and swiftly ganaching a cake with a few simple tools & equipment. With this method, round cakes are perfectly round and square cakes remain perfectly square! Smooth sides & sharp ganache edges? Oh yeah!
Part 4: Covering Round Cake in Fondant
Learn how to roll and confidently cover your round cake in fondant with minimal stress. Amanda takes all the guesswork out of the equation and also shares on how to remedy air bubbles & prevent cracks.
Part 5: Sharp Edges for Round Cakes
Not one, but two different techniques to achieving razor sharp fondant edges! This is to give you every possible technique & method you need to achieve the same sleek and gorgeous sharped-edge cake finish as pro cakers. Use one, or both methods to sharpen your fondant edges and take your caking to the next level!
Part 6: Torting & Filling Square Cake
Learn the Step-by-step process of evenly torting & filling a square cake with buttercream.
Part 7: Trimming & Ganaching Square Cake
Does ganaching a square cake worry you? Fear not! Amanda will walk you through a straightforward method to trimming and covering your square cake with smooth sides & crisp edges.
Part 8: Covering Square Cake with Sharp Edges
Learn yet another method for creating sharp edges .. this time, for square cakes! No seams, not panels. Just straight up covering and sharpening for a beautifully smooth finish.
I loved this class the instructor is very clear and shows with detail her method to achieve perfect sharp edges. this will certainly elevate the finish of m...Read More
I loved this class the instructor is very clear and shows with detail her method to achieve perfect sharp edges. this will certainly elevate the finish of my cakes and I'm happy to have this useful information at handRead Less
Instructions and illustration are very detailed so it is understandable.
Instructions and illustration are very detailed so it is understandable.Read Less
Eager to try these techniques
Eager to try these techniquesRead Less
I think it was very good the way you explained everything and I will be trying out a lot of the techniques.
I think it was very good the way you explained everything and I will be trying out a lot of the techniques.Read Less