i want to make this cake but for the top where the chocolate curls are i want a nice shiny ganache and around the sides a thicker ganache to coat the cake with ..is it possible to have the pouring ganache just over the top and maybe scrape away the excess that falls onto the sides ??? also does anyone know what tips are used to make this cake for the pipework around the sides
For the piping ganache, cool it and whip it. Then pipe the edges around the top.
For the dark and smooth ganache, melt it and cool it until it is still pourable. Pour it on the chilled cake. The earlier piping will keep it contained until it sets.