I will be pouring ganache on a wedding cake for the first time. Are there any tips on getting the uniform drizzled look? I always feel like my "drips" look too thick. Also, I use SPS, so would I pour the ganache, let it set, then place the plates over the ganache? One final question, how long can it sit out without refrigeration? Thanks!!!
Sorry to bump myself, but I will be starting this soon
When you pour ganache it's not supposed to look uniformed (jmho) and yes you pour let set up then stack; as for how long it can go without the frig I let mine stay out for a week without any issues.