Friday, August 19, 2011
I start out by icing the cake as normal (leave those edible images and other decorations off for now) and putting in the fridge to get nice and cold. Then I'll begin pouring the ganache on top of the cake, spreading it just to the edge. It will start to go over just a little and you want it to, but the cold cake will start to firm that ganache almost immediately. For the long drips, I'll put some ganache in a small squeeze bottle and apply each one. Again the cake is cold, so the level of control you have is much better than you would expect..
Once you're done, then you can apply any graphics or borders and the cake will be ready to go!
Have a great weekend!