ok, so i'm doing an anniversary cake in a couple weeks. my idea is pour ganache down the sides(kinda like cake-happy's shea baby shower cake) only i was thinking about putting a heart cutter in the side abit so that the ganache would flow around it and then when dry removing the cutter. i want to do this all the way around the side of the cake, like 8 hearts, do i really need to get 8 cutters the same size or is there another way i'm not thinking of

TIA

Have you ever seen this actually done before (and if so can you direct us to some pics so we can see an example) In trying to envision it, I am imagining that when the cutter is pulled away, it is not going to leave a neat edge, even if the cake is chilled. I could be totally wrong about that but I'd be concerned about how to make sure the cutter doesn't pull some of the ganache off with it. I sure do like the idea, it sounds like a cool twist.

Sorry I couldn't be more help; just figured if I posted someone else might have some ideas too.

no i havn't seen it done, just something i've visioned myself while thinking of ideas(the client left it open for me)

i did think about what you're saying though. and i thought about running a toothpic around the cutter so that i can get a clean edge when i pull the cutter away. and if needed, i can outline the heart with buttercream to hide any rips in the ganache

That sounds cool! Also you could let the ganache firm up and rather than use bc, use the ganache itself to pipe the outline. Even so I still can't figure how you could do it without multiple cutters, unless you did it one section at a time...but then it would be all lumpy.

There is probably an obvious solution here that neither of us are thinking of