Step 5 Place a 10-inch cake board on your turntable and spread a thin layer of ganache on the board - just enough to secure the bottom of the cake layer without extending beyond . Centre your 6 inch round cake base on the board and gently pat down to secure in place .
Step 6
Let ’ s start ganaching your first cake layer ! Place a big dollop of ganache in the centre . Using a palette knife , gently spread the ganache outward to the edge in a sideto side motion to cover the top of the layer . Rotate the turntable as you spread to help achieve an even spread . Don ’ t worry if the edges are a bit messy - just focus on making sure the icing is level and smooth . I find it helpful to get down at eye level to check the evenness !
Step 7 & 8 Add the next cake layer , which will be the bottom part of the hemisphere cake , and repeat the ganaching process . Continue stacking and ganaching each layer until all are in place . If the bottom of the hemisphere layer extends beyond the base layer , don ’ t worry ! We can even this out by adding more ganache to smooth out any discrepancies . However , if the overhang is more than 1cm , it ’ s best to trim off the excess to ensure structural stability . Apply a thin crumb coat to seal in any crumbs . Using your palette knife , spread a light layer of white chocolate ganache over the entire cake . While I ’ ve applied this crumb coat mainly over the entry points of the layers ( as that ’ s where it ’ s the most crumby ), you can crumb coat the whole cake if you prefer . The coat doesn ’ t need to be perfect - just thin enough to lock in the crumbs . Refrigerate the cake for 30 minutes to allow the ganache to set .