So I'm going to use chocolate ganache for the first time this weekend. Are there any tips as to how to actually pour it? Does it need to sit first? Or thicken at all? What keeps it from dripping all the way down the cake?
Lots of questions, no answers!
I am assuming that you are covering the cake with the ganache and not using it as a filling correct?
One tip is start with a cold cake and that your ganache isn't too warm, this way that ganache will harden as it flows down the cake.
That is the exact thing I needed to know! Thank you kindly, sir!