OK my fellow CCer's, I know there's someone out there with some great tips and knowledge on how to do this cake. Please, please share with me! Any tips on applying the chocolate ganache and getting that texture would be soooooo greatly appreciated!!!
***Moderator edited: We should not POST anyone elses pictures, not in thread or otherwise. Just post a link where people can go look at it.***
initially i thought it looked like a 1M tip and just piped at a diagonal, but then i looked again and it also looks like they put a REALLY thick coating of ganache and just etched lines in. maybe with a scuplting type tool? i'm not positive, but that's what it looks like to me. hope that helps 
I was thinking the same. Using a fondant tool to etch lines in. If that's the case, any tips on how to cover in ganache? Only done fonant & buttercream.
Here's a larger picture if it helps. Charly's Bakery. - http://farm4.static.flickr.com/3092/3162121921_5ffbea50c8_o.jpg
http://www.flickr.com/photos/charlysbakery/3207095079/
Same style, different flowers. -
http://farm3.static.flickr.com/2307/2407526252_b8789b334d_o.jpg
This one calls it Spanish texture. The larger picture on this one gives good details on the second tier.
http://www.flickr.com/photos/charlysbakery/3207094913/in/set-72157594537443426/
I agree with adree... I'm going to have to try that! It's so pretty and unique!
Oh no, you guys are scaring me! I have to do this cake in 2 weeks...
initially i thought it looked like a 1M tip and just piped at a diagonal, but then i looked again and it also looks like they put a REALLY thick coating of ganache and just etched lines in. maybe with a scuplting type tool? i'm not positive, but that's what it looks like to me. hope that helps
This is what I would do - apply the ganache like you would buttercream (use the ganache that people use under fondant, not pouring ganache), apply a thick layer and get it even and fairly smooth; then use a skewer to make the lines. I would mark out some lines beforehand, either by measuring or using a template, not just go at it freestyle as you may end up with lines sloping off at funny angles IYKWIM.
I think you are over analyzing it. Get a dummy and do some practice runs untill you find a method that you like the results from.
here's a good ganache thread: http://www.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0
it's long, but there's a lot of good information in there if you've never worked with it before.
Well, I did it. Here's the end result....definately not like Charley's Bakery!
OK, pic won't attach but I added it to my pics.
So sorry, got all confused with my pic not attaching. Just wanted to thank everyone for their helpful advice! You guys are all great!
OK my fellow CCer's, I know there's someone out there with some great tips and knowledge on how to do this cake. Please, please share with me! Any tips on applying the chocolate ganache and getting that texture would be soooooo greatly appreciated!!!
There's a technique used in dry wall called Spanish Drag where a tool is dragged across the dry wall mud to make a pattern.....I suspect this is a similar technique. I honestly think you could just pipe it on with a tip and get a nice effect....I really like the look!
Too all those who are saying she is over analyzing the cake, please post how you would do it. And directions in the best detail possible. It's hard and stressful when you're not sure how to do something. Being told your over analyzing doesn't help me how to do it. Sorry, not trying to be mean or rude. Honest 
I think the 3 M tip would work just as well and be easier w/less stress! I do believe the one in the picture is ganache also, but.......
thjis is sooooo easy!!! just apply a smoth layer of ganache so that it is all even an perfect (top will be level amd smooth this way) and allow to set then go back and apply a thick layer allow to partially harden then srape through it with a skewer diagonoally allow to set, doels and stack and add roses viola!!!
She did a great job on her cake. The top edge is neater than the original. But...... (there's always a but, doncha know!)
Her lines are too even and too evenly spaced and too diagonal, more like stripes, which gives her cake a totally different 'look' than the original. The lines on the original cake are more uneven and random... sponanteous.
oh has she done it? i will have to go see
I think deliciously_decadent has the right technique. But I don't see any seams between their teirs. Is it possible that they stack the cake first. Then pour ganache over the entire cake, then apply the thicker ganache to the sides and add texture. Just a thought.[/quote]
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