I am second guessing myself on this technique....
I have a couple who want a white cake with chocolate ganache on top dripping over the edges of the round cakes. They want delicate drips, not too chunky looking and not dripping all the way down the cake to the base.
I assume you make the ganache, let cool to slightly warmer than room temp and pour on top of cake slowly....?
Any advice or tips would be greatly appreciated.
yes thats pretty much how ive done it.
you might want to use a pipping bag to have more control over the chocolate. also putting it on a chilled cake will help stop the chocolate from dripping too far down the cake.
I've had good luck with using a funnel, with a stopper, on a very chilled cake. Also making the ganache a little bit thinner, by adding more cream helps make the dips smaller.
THank you both so much!