I know how to make ganache and top a cheesecake with it, but after searching the posts I still need a step by step on covering an entire cake with it. I tried a test run this weekend and I have a hard time with getting it smooth on the top and down the sides. I tried pouring it first and then smoothing the sides like you would icing, but still a little bumpy. Is there a way to just pour it without touching it? I am ganache handicapped!!
Is your ganache thin enough when it goes on the cake?
I usually start by pouring a LOT on the top and smooth that out so it runs down the sides evenly. If you put enough on, it will eventually cover all sides.
I was thinking of trying to put a light smooth coating of buttercream under my next ganache cake, to see if it came out extra smooth.
it's a pretty thin ganache, but maybe I will try making it a little thinner. What tool do you use to smooth it across the top? I just had a hard time getting it to flow down the sides evenly. I tried to smooth the top with a flat scraper thing, but it still didn't get around the cake evenly. It was a round cake. I think I will try jmt1714's method next and then pour more on the top to get a thicker coating. Thanks for all the help!!
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