Round Ganache Frame

Create perfect edges on your ganache cake designs using this Round Ganache Frame by Choctastique.

The Choctastique Ganache Frame helps to create ganached ‘lids’ for the top and bottom of cakes. The Perspex lid will act as a guide when ganaching the sides of your cakes ensuring super sharp and sleek edges on every cake.

Ganache lids can be made in advance and stored in between parchment paper in the fridge for super speedy future cake decorating.

The Choctastique Ganache Frame can also be used to achieve sharp edges on sugarpaste covered cakes by using the central disk from the frame as a guide to smooth your sugarpaste against.

Measures approximately 3mm thick.

How to use your Choctastique Ganache Frame:
1. Place parchment paper on a tray or work board on a flat surface.
2. Remove the central disk of the ganache frame and place the halo part of the ganache frame on to your parchment paper.
3. Place ganache in the middle of the halo ganache frame and spread it until it fills the frame.
4. Use a large scraper to remove excess ganache and level ganache with the halo frame.
5. Refrigerate ganache for 30 minutes or until it has set.
6. Remove from the fridge and use a hot spatula to smooth the ganache surface.
7. Run the tip of a hot sharp knife around the inside of the halo frame to release the ganache from the halo frame.
8. Gently remove the ganache from the halo frame.
9. Secure your cake to a cake board of the same size using some ganache.
10. Spread a small amount of ganache on top of the cake and place the ganache lid in the centre of the cake surface.
11. Place a piece of parchment paper on top of the cake and ganache the surface of the cake.
12. Place a turntable upside down on the surface of the cake and flip the cake carefully so that the ganache surface is on the bottom of
the cake and the cake board on the top.
13. Place the perspex lid on top of the cake and apply ganache to the sides of your cake, using a ganache scraper to create a smooth finish.
14. When smooth ganached sides have been achieved, remove the ganache lid and carefully flip your cake back over.
15. Peel off parchment paper to reveal a smooth, straight edge.
16. Allow you cake to set for a few hours in a cool place or the fridge.