Label
All
0
Clear all filters

Decorating a Cake with Ganache and Royal Icing

Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Before attempting to use Ganache and Royal Icing together, simply coat a cake with ganache first to make sure you can frost the cake successfully.

To use royal icing and ganache together to make a design, it is important to have both at a similar consistency before starting. As soon as the cake has been coated with the ganache icing, place the royal icing in a decorating cone (see “Making and Using a Decorating Cone”) and use it to make the following designs:

HERRINGBONE: Squeeze horizontal lines the size of spaghetti on the top of the cake, leaving a ½- to ¾-inch space between bands. The royal icing should sink into the ganache at this point. Immediately draw the point of a small knife, like a paring knife, down the center and perpendicular to the lines. As the knife tip passes through the two icings, it should draw the band of white down into a V-shaped design. Working quickly, repeat this at equal distances from both sides of the first line.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

Part of

The licensor does not allow printing of this title