I am making a grooms cake and I want to put put chocolate dripping around the edge. Do I use ganache? How do I do it? any ideas? Need Quick help, thanks.
Yes, use mostly cooled ganache that is still pourable. It should be thick like molasses. It also helps if the cake is chilled before pouring so that the drips kind of "harden" in place. It's really easy to do.
Yes, use ganache and while it is at room temp and still pourable, put in a squeeze bottle and go around the edge of your cake. I've found I have more control over the drips this way.