I've never worked with ganache before but want to use it to pour over some small heart cakes for Vday. I have a frozen unfrosted cake in the freezer and was going to use my heart cutter to cut out hearts and then cover them with ganache. Is it thin enough to pour or should I use something else?
Recs on good recipes?
After you make the ganache, let it cool - it should still be pourable. If you let it sit overnight it will get thick and creamy.