How do I ice a cake with milk chocolate ganache, and get it as smooth as a buttercream cake?
I'm using a ratio of 3:1 milk chocolate/cream. Is that okay?
Check this out it has some great advice.
Thanks! Helps a lot!
But I want to know how to get it really smooth. Can you use the viva paper towel on it?
I put it in the fridge until it is very firm. Take a spatula and run it through super hot water, dry it off. Your spatula will be warm. Run the spatula over the ganache slowly, and it will smooth it out. Sometimes I have to use the warmth of my fingers to do this as well. A little time consuming, but turns out beautiful
Thanks! I'll try that.