Piping Ganache Borders- Good Ratio?

Baking By elvis

elvis Posted 19 Jan 2010 , 3:49pm
post #1 of 1

Hi- I've frosted a cake in ganache and I'd like to pipe a border around the bottom. Does anyone have a good cream/chocolate ratio that would hold it's shape at room temp? The color of choc. buttercream would not match and so I was hoping to do this with ganache. Thanks!!!

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