The Great Cake Experiment: Ganache'd

Monday, October 11, 2010 - Posted by Amanda Bast
Today is the day the poo pucks get decorated and hopefully turned into something that doesn't resemble a poo puck. I took pictures of what I did today:

Here are the poo pucks shaved down to make them flat and cut in half. You might notice that the insides of the poo pucks are GOOEY. I blame the faulty toothpick-in-centre-to-check-doneness method. Gluten free baking is also iffy most of the time. I blame that (because it couldn't possibly be due to my impatience).
I then brushed each layer with the syrup (the orange stuff). Then used this ganache:

 I spread ganache in between each layer and stacked those bad boys. I failed to take a picture of this step, but here is the cake with ganache on the outsides and top, just before "hot-knifing":

 The cake is has now been "hot-knifed" with a hot knife (ooooOOOoOooh, now it makes sense!):

 Cleaned up and put on a cake board, ready for fondant to be added later tonight!

Things I've learned:
1. Ganaching a cake is ridiculous amounts of fun. The cake starts off looking lumpy and gross, but the ganache fills in the cracks like putty, thus making the poo pucks look straight and perfect.
2. Anything smothered in chocolate and cream looks more appetizing.
3. Ganaching is messy but worth it. Going to be a lovely smooth surface for fondant!
4. The new countertops and backsplash look pretty with this cake!
5. Ganache is already a ridiculous word, yet saying it over and over only makes it more ridiculous

This is getting increasingly more and more fun. Am I delusional?