Does anyone know if I can apply a chocolate transfer sheet directly onto ganache? If so, does it need to be thicker than a normal, thick ganache?
I'm trying to find a way to put a transfer sheet on top of a cake and still be able to cut it so that it doesn't look like hell when I serve it on plates.
I think I know what you mean...you want the design on the ganache? I've used a lot of transfer sheets, but always to chocolate. The only obstacle I can see is that the chocolate has to be warm or the design won't come off the acetate. So, you'd have do it why the ganache is warm, and then the ganache would have to set hard before you could try to peel off the acetate.