Here's what you need to know about enrobing a cake. It's not too difficult to do, and it makes any cake look like a work of art!
The enrobing process is a crazy-simple affair: Place a crumb-coated cake on a wire rack nested in a rimmed half sheet pan, and pour about a pint of warm ganache on top. From there, gravity'll do the rest, sending the ganache over the edge in a cascade of chocolate. If necessary, you can gently nudge the ganache off the top of the cake with an offset spatula, or lightly tap the baking tray against the counter to create some vibrations that'll help move the ganache along.
After enrobing, the cake can be served immediately, or refrigerated instead to give the shiny ganache a matte finish. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or vanilla to coconut. The leftover ganache can even be chilled and scooped into simple truffles, or re-melted to use as a sauce, so there's no need to waste a single drop. (Not that I think you'd ever let that happen!)
What do you think of this method for enrobing a cake? Have you ever enrobed a cake? What are some of your favorite tips? Share your thoughts in the comment section below!
Article Source: Serious Eats
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