I have made a 3 tier wedding cake which I covered in sugarpaste and then poured White chocolate ganache over. I followed all the tips about how the ganache should but the bottom layer is not very smooth. The top layer is brilliant and the middle not too bad but my bottom layer is not very smooth. Would anyone advise pouring anymore over when completely set or any other ideas before I crack up? Thanks
How about heating up the ganache and pouring a thin coat over the existing one? It may smooth it out.