Cake Decorating with Bark & Ganache
I love making cakes and I’m always playing around with ways to decorate them. One of my favorite bakers is the incredible Katherine Sabbath (check her out on instagram, really go do it now!). A friend of mine asked me to teach her how to make a similar cake and this is the process I came up with.
Making bark is easy and quick as is making chocolate ganache – then you just pour and decorate – so simple and so beautiful! Try using any color of candy melt and tag @eatmakecelebrate so I can see how your creations turn out! This is perfect for a novice because it just feels like playing in the kitchen – but the end product is a showstopper. I used my basic chocolate cake – click here for the recipe – and a peanut butter frosting. Use any kind of cake and icing combo you like!
Make the Bark:
- Prepare a baking dish by lining it with parchment paper or spraying it with non-stick spray.
- Melt the dark or milk chocolate, and then melt the white chocolate and candy melts. Make sure to keep these separate.
- As soon as the chocolates are melted, pour into the baking dish lined with parchment paper. Drizzle together and gently mix the two. You can create a marbling pattern by swirling a knife through the chocolate. Play around until you like the look of your bark.
- For an extra dash of color: sprinkle on some candy, like crushed lollipops, or any hard candy.
- Refrigerate the bark for at least 3 hours.
Assemble and Decorate:
- Pipe little dollops of icing along the outer edge of the first layer of cake, then fill in the center with more icing. Or just frost regularly, but make sure not to go over the side of the cake.
- Repeat with the next layer or layers of cake. I used 3 layers because I like the look of a tall cake.
- Make the ganache by heating 1 cup of heavy cream to a simmer, you want it hot but not boiling. Pour the cream into a bowl of chopped up pieces of dark chocolate or chocolate chunks. Let the cream and chocolate sit for two minutes and then whisk the two together until the mixture is thick and totally combined.
- Pour the ganache over the center of the cake and guide it down the sides using a spoon or a spatula. Drizzle the remaining ganache over the top of the cake and refrigerate the cake for a few minutes.
- While the cake is in the refrigerator, break the bark into large pieces using your hands or a knife. Break the bark into various shapes and some smaller pieces that you can decorate the cake with.
- Take the cake out of the fridge and play around with the bark pieces. Try starting with larger pieces of bark into the top of the cake, and then filling in with the smaller pieces. Sprinkle some leftover candy and Ta-Dah!