Hi,
I was wondering if there is anyway to smooth Chocolate Ganache after it is already poured onto a cake? I have 1/2 sheet cake and it did not go on nearly as smoothly as I wanted (The surface was so big I had to pass my spatula over it several times.)
Does anyone know if I can use hot water and or a hot spatula the way you do with buttercream? Or will this make it worse?
Thank you!!!
Neewbie Ivy

If you touch it, it will most likely make it worse. You can re-pour the sides, or put on more with a spatula and comb it to make ridges.

Or, just leave it be. It will still taste great.