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Just right temp for ganache (you have to experiment) and cold cake. as you are piping it around you kind of stop motion (keep squeezing) where you want a drip, if that makes sense. As you can see on the example cake, the sides are slightly slanted. Not necessary, but it helps.
madgeowens
Posted 9 Jan 2010 , 4:19am
post #3 of 3
when i put it dor drips and did not want it to go all the way I just poured less...i think I used a spoon actually so I could control how much. Also don't make it to thin...hth
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