| Using a tranche board as a guide cut from the cake
two 3" wide strips. Level the top to a height of 1" and slice each
strip in half. You should now have 4 sheets 3" x 12" and stacked they
should be 2" tall. |
| On the tranche board place a sheet of cake, start
to assemble the cake with syrup and fabrication ganache, alternating. Build
a cake 4 layers high with three layers of filling. Hide the top and
sides with extra fabrication Ganache. Finished cake must measure 3" wide
x 2" tall x 12" long. Chill very well. |
| Slide the cake to the edge of the tranche board.
Slide the tranche board to the edge of your work table. With a hot
dry knife slice the cake from corner to corner (diagonal) along the
length of the cake. Use the tranche board to help guide the cutting
process. |
| Using a second tranche board flip the top cake onto
it so the triangle half stands up on its bottom. Rotate the other
tranche board to align the two triangle halves. Apply a filling of
fabrication ganache and press the two halves together. Now with both
triangle halves on one board, use the extra tranche board to help
you press the halves evenly together |
| Hide the cut edges with fabrication ganache and
chill again. |
| Using a Bain-Marie warm the pure ganache until very
thin, stir but do not beat air into ganache. Place chilled tranche
cake on a glazing screen and pour ganache evenly from end to end until
entire cake is enrobed with the chocolate. Wipe excess ganache and
chill again. |
| Mark cake into 8 servings and garnish top of triangle
as desired. Working over a bowl of chocolate sprinkles apply a 3/4" border
of sprinkles at the bottom of the cake. |
| Marzipan flowers and leaves were made with special
leaf and flower cutters. A buttercream flower and leaf could easily
be substituted. |
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