Hi fabulous cakers, I have a SMBC filled 12" cake that is 4" high sat on my counter at the moment and I've just run out of ganache, argh (have already covered and filled the top 2 layers with ganache).
How much ganache do I need to crumb coat at 12" cake? I always seem to get this wrong and end up with too little. I'm using white ganache 1:3 ratio.
Thanks in advance,
How did I not know about this! AMAZING. Thank you so much :)