I want to cover and entire cake in ganache....the runny kind (like choc. syrup) that dries shiny. Do I just make the ganache, cool it to room temp. and then pour it onto the top of the cake and "direct" it where I want to go with a spreader? Will that cover all of the cake?
Any tips/advice would be greatly appreciated. I really want this to work out. TIA
Make your ganache, you want to keep it quit liquid so don't cool it too much. Put the cake on a cooling rack with a baking sheet underneath. I start in the middle of the cake pouring the ganache into a big puddle of sorts. It should gradually work it's way down the sides of the cake. If need be, use an offset spatula to help it along it's way. HTH
Hi, hope this helps too!
You need to scroll down to get to the ganache section.
I was going to say that Sugarshack's wonky cake video goes over that but it sounds like that angle's been covered already.
Thanks so much for all of that info.. You are all the best! Now, wish me luck.