I have searched all over this site. I am just not finding the right spot.
I have tried the Chocolate Ganache III recipe. Tastes good, easy to make.
I can't get my drips to look neat. I know I am getting too much, it pools at the bottom layer of the cake, and the top layer runs all the way down to the 2nd layer.
Is a squirt bottle the way to do it, a little bit at a time? I don't have one and tried slowly pouring with the measuring cup.
Can anyone help me find the right place? Or just give me tips and ideas on this thread? Thanks in advance.
That's exactly how I get good, even drizzles except I use ganache, not chocolate like the person in the video. The end of a bottle may have too large of an opening. Use a plastic disposable decorating bag and cut the opening to about the size of a Wilton tip 5.
I agree with cakepro, I also use a frosting bag and a tip. Works great. You have to move fast because it flows fast. Good luck
Forgot to mention - if your cake is chilled, this will help the drizzles set up kinda fast so you don't make a mess with it running too far. You have to find the right temperature of ganache for your speed of working though.