AJust looking for some helpful hints to apply 100's & 1,000's to an 11" cake. I am thinking of getting two cake boards. One under & one ontop for easy handling and rolling it and so doing the sides first then just ganaching & sprinkling the top. Do you think that would work or the rolling press too hard on the surface forcing them into the ganache covering too much???? I've never decorated a cake like this before. I need some friendly advice.:grin:
Or, you could try filling a tray with the sprinkles (like in the tutorial above) and pressing them on in handfuls. Any excess will fall back into the tray. You would need to do it with a freshly ganached/buttercreamed cake so they stick!
AWow! This blog is what I was imagining. I just hope the sprinkles aren't forced into the ganache too much.
Thanks V much Dayti. :)