With all the talk that has been going on about Ganache lately I thought I would give it a go, I can now see how much easier it would be to cover Ganache with fondant as compared to buttercream :-)
My question is about the double board method.
When I lifted the board after smoothing the sides of the cake I expected to find a nice smooth top, however I found a lumpy mess that I had to try and fix by hand. Unfortunately I also managed to wreck the sides while doing so and so got plenty of practice.
Does anyone else use the double board method or have one that they can recommend for ganache?
Do you have any tips for getting a level finish on top.
Can you give me some advice on how to avoid/fix drag marks that came about, particularly at the corners while smoothing.