Adding Ganache Filling to 2nd-Layer Cakes

Video Transcript

"OK, I took our ganache off of the double boiler, and you'll need to stir it until it's smooth. And make sure that all of the chocolate is melted and incorporated nicely. This will harden slightly. It will harden, it'll be like a thick, almost like a fudge filling. OK. So we're going to put about half of it in this layer, because we're doing three layers. And just spread it. Not all the way over the edge, but just to about a quarter inch of the edge. And when the cake goes down, it'll press down. Remove your toothpicks, and we're going to place the first layer upside down. Just kind of pat a little to get rid of some of the crumbs. Place that layer down. And then put the remainder, the other half. And then this layer, we're going to place bottom up because the bottom is the flattest and the crispest part of the cake. And you place it on top, and then just get down low, get down so that you're at level, looking at it, and move it around, and make sure you have a nice flat, even top. OK, you'll want to place that in the refrigerator for a little bit and let it firm up. And then we'll finish trimming the sides to shape, finish shaping your cake. OK, now we'll finish shaping the bottom layers here. And as you see, we have a pretty, it's the bottom cake is a little bit smaller than the top. We have an uneven edge. So we want to bring that a little closer. Now, some of unevenness in the edges can be taken care of with the frosting. And, you can leave it if it's not too big. But if you have a fairly large gap, you don't want to be filling it with so much frosting. So we're just going to trim this all the way around. You never want to be afraid of trimming and shaping your cake. You don't have to settle for what comes out of the oven. You can make it any shape that you want."