I am finishing up my neices sweet 16 cake for tonight. She wanted the chocolate ganache around the base cake (12x12x3) where it appears to be running, not completely covered.
I have never done chocolate ganache. I have found the recipe on CC but need to know, what temperature should my ganche be when I begin to pour/drizzle on the sides? It is a buttercream cake.
Any helpful hints with this would be greatly appreciated!! Also tips on how to drizzle it the best? I had planned to use a small spoon and line it up at top of each side and slowly let it run.
Once the chocolate is melted keep stirring so it does not set and in a few minutes you can pour. By stirring, the chocolate will cool slightly and it will pour perfectly. The colder it gets the denser it will become so don't wait too long. Please post your pics. HTH