I am wanting to pour chocolate ganache over my cake but not cover it entirely. Just enough to cover top and run down sides. I've never done this before and not sure how to go about doing it. Do I need to wait until the ganache has cooled before pouring? Will it melt my BC? Please help!
Let the ganache cool slightly first, then pour it over your crusted/cooled butter cream cake. If you just want it to drip down the sides use a small ladle or ice cream scoop as your measurer.
I use a squeeze bottle (you can get them at Michael's or Hobby Lobby) to do the drizzle effect if not covering the entire top. I pipe a circle on the top with the ganache allowing for about an inch to an inch 1/2 to cover then let that cool as a dam so to speak then reheat the bottle and squeeze while turning the turntable slowly in a zigzag pattern. Then pipe a border to cover the dam in BC. If doing the whole top the ladle method mentioned works really well. I generally spin the turntable to use the centripetal (sp) force to make the ganache pour over the edge.
Thanks so much for the help! Here goes nothing.....