I ready on another website were a decorator only uses ganache to coat her cakes? Anyone have experiance in this?
Is Buttercream thinned better or this ganache stuff?
I'm making a square cake this weekend and I really want precise corners and edges.
Thanks in advance!
I cover a lot of my cakes in ganache because it gives a really good support for corners - because it "hardens" you really need to be precise in your smoothing technique. Every spatula stroke is seen in the finished product. But you can also use a hot spatula or bench scraper to smooth out the marks at the end.