I would like any tips for making the ganache look nice and smooth on the side of the cake. I poored the ganache on the top and swirled it around the top looks beautiful but the sides have a canal where the two layers meet. help.
In a culinary book I have it says to smooth the ganach out quickly and lightly with the spatula to get rid of those things but I just can't work that fast. Good luck to you. Sorry I couldn't help you out anymore.
i use a very thin crumb coat of chocolate buttercream on the cake first. so thin you can still see most of the cake. then freeze the cake for 10-15 minutes. then pour the ganache. hope this is helpful!
