i wanted it to be spreading consistency and its like thick peanut butter.
should i warm it, add glycerin, corn syrup or??
also the cake is cold, is it best to spread the ganache on a room temperature cake?
My experience is limited, so maybe someone has a better idea for getting it to that consistency--I would warm it very, very slowly--like five second blasts in the microwave--stirring in between.
The cold cake makes an enormous difference--when I did mine, the cool cake made the ganache solidify while I was spreading it...it was crazy!
Good luck with it!
Yes as previously posted you can warm it in the microwave a few seconds at a time stirring each time you check it. it shouldn't take long just a few seconds. Also if the cake is cold it will harden the chocolate. let the cake come to room temp and warm the choclate then use it.