I am pouring ganache over a white bc cake, I only want it to drip down the sides, should I have my cake room temp. or cold? I am concerned that cold might make the ganache set too quickly but room temp bc may melt under the warmth of the ganache? Is there a proper procedure for this?
thanks,
kym
I have only tried it twice and neither was perfect, but you want to make sure the ganache is not real warm...I have heard stories about it melting the buttercream. I have always had my cakes room temp and I learned the first time to let the ganache do its thing...I tried to hurry it by using a spoon to get it out to the edges and down the sides and it made it look really bumpy...the second time I let it slowly ooze and if it was headed one direction I tipped the cake to get it to the other way a bit...then when you think its about where you want it (at least this is what I did) I popped it in the fridge to sort of set. HTH
I made a cake with ganache on the weekend. I poured the ganache after letting it sit for 20 minutes (after cream and chocolate had been mixed together). If you want it to just drip down the sides-not cleanly covered I would probably leave the ganache for about 30-40 minutes to cool a bit more and then pour. It should have a better consistency then.
Enjoy 
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