Help!!


A friend wants me to make her wedding cake. It's chocolate and is to be covered in choc. ganache. What is the best way to cover 3 tiers floating tiers, 6", 10" & 14"? Do you pour it over before it sets and let it harden or wait til it's firmer and frost? I'm really worried about doing this right for obvious reasons plus ganache is NOT cheap and I don't want to waste any more than I have to.

I would appreciate your input very much!

Thanks

If she wants it to be shiney then definately pour it over each tier separated of course and let it set. You can use angled metal spatulas to help place the tiers for the final display!


Amy