Most of the time I use ganashe on my cakes, however I notice that the recipe that I use its not good for making a cupcake topping or for filling the cake. It sets too hard.
Normally I make two parts of chocolate for one of cream.
Thanks in advanced
AEither lower the chocolate or increase the cream.
AI use whipped ganache for topping cupcakes
Thank you girls, I'll try that!
Thanks for you attention :)