I've never done ganache before, so any tipe would help.
1. How do I get ganache thick enough to spread on cake like buttercream?
2. Do I let ganache cool before pouring it on the cake to get that glossy look?
3. Is the ganache recipe the same one that you use to dip strawberries?
Everything you ever wanted to know about ganache:
(Includes overview, master and other recipes including white chocolate, how to glaze, smooth, stack and more.)
Whipped Chocolate Ganache:
Thanks a bunch
Grreat info. Thanks