to ask about whipped ganache on this section of the "recipe" forum. My question is this-when you whip ganache, does it smooth easily and glassy like buttercream, or is it full of air bubbles? Can you smooth it with paper towel or interfacing after it firms up a bit? Thanks!
Not sure if you already got your answer but ganache has a nice sheen to it and is not supposed to have air bubbles at all. I have never tried smoothing it with a paper towel, or anything else.