INSTRUCTIONAL

TEXTURED GANACHE

TOOLS

pre-prepared cake

coloured ganache (1:4 ratio; see here), at a spreadable consistency

Magnolia Kitchen cake detailing palette knife

Magnolia Kitchen mini metal scraper

This is a technique that will always be used to some degree in my designs. It can add texture and dimension to a simple design, and can also be a great way to introduce colour.

For this design, I have added some blue ganache on the bottom tier and I want to bring that up onto the two top tiers, but not all the way. I want to add texture and colour, but I want to focus only around the bottom of the two upper tiers and leave the remaining cake white.

1. Start with your coloured ganache at a spreadable consistency. Using a palette knife, spread a small amount of ganache onto the cake where you want to add texture and/or colour. You can add as little or as much texture as you like . . . that is what is great about this technique.
2. Grabbing your mini metal scraper, hold it at approx. a 20- to 30-degree angle, with the flat sharp edge resting just forward of where you have spread the ganache.
3. Drag the mini metal scraper towards you, making sure you keep the scraper against the cake but with only a light pressure so as not to scrape too much of the texture away. Here you can see me using this technique on the top tier.
4. Repeat this process until you have the look you are going for. Work with small amounts of ganache at a time so that it keeps its spreadable consistency and you can still scrape it. If the ganache hardens on the cake you will need to apply more pressure to your mini scraper to scrape the ganache back.