I posted yesterday about pouring ganache, IT DID NOT WORK!!!! Last time the ganache was too hot, this time, too cool! I can't stand it. I am attaching a picture of what I want. Two of the ganache cakes in my photos were supposed to turn out like that but I had to cover them completely. Please, please help!!!
Try using a bottle to dispense the 'drips' on the sides of the cake. Pour the ganache for the top, since you are covering the top with berries anyway, you can smooth it with a spatula.
Then, with the bottle, you can better control where the ganache goes. It needs to be cool but still fairly liquid.
Also, since you want 'drips' you can use a ganache with just a bit more cream. It will help keep it more thin when it is cool, so it will still drip slightly.
good luck.
First make sure your cake is fairly cold so the ganache begins to set when your start pouring. Your ganache should be left at room temp til it is thickish but at the same time pourable. As the thickish ganache begins to run over the sides the cold cake will begin to set the ganache before it goes all the way down.
What I would do is find a couple pics with the effect you want and pm the people who made them asking how they did it. You may get 2-3 different responses and ways of doing it.
Finding the right consistency of when to pour the ganache is trial and error. I hope you find the answer you are looking for
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