Ok ladies (and gentlemen).
My dad's b-day is this coming weekend, and I want to make him a Ding-Dong cake...I saw one before somewhere, not sure if it was on here...if it was, thanks for the inspiration!
I'm pretty good with ganache as far as filling goes, but I've never used it to cover a whole cake. I'm a little unsure of what to do.
What consistency should it be when I pour it on? Or should I "ice" it on with a spatula? Should I crumbcoat it with BC first?
Any help would be greatly appreciated...I have little room for error here, given time and budget constraints.
I put a thick crumb coat on. Wait till the ganache cools, but still
a runny consistency, then I pour over.
great how to here: