I was wondering if anyone can give me some tips on how to ice a cake with whipped ganache. Is it the same as icing a cake with buttercream? Does it smooth like buttercream? I have never tried it before and would like some idea how before I attempt it. Also I assume a basic whipped ganache recipe would be what I use.
Hi even though I'm just a beginner I have used ganache alot. I find it just like butter cream, the trick is to let it cool just enough but not too much as it ends to stiffen too much, but it sets really well.