I just did my 1st ganache cake tonite and I'm pretty surprised at how easy it was to cover. It's in my photos if you want to look at it.I did frost it in buttercream before pouring the ganache. It made for a smooth finish.This is what I did. First I put the cake under a piece if foil covered foam board that was cut just a bit smaller than the cakeAfter assembling and filling the cake I refridgerated for about 1 hourThen I frosted it in buttercream (indydebbies recipe) and...
I've never used a poured ganache but this cake requires it. I will be making a top and bottom border using Pastry Pride, a non dairy whipped topping. I'm afraid the top border may slide off. Any thoughts or suggestions are welcomed!
You can also use regular store bought frosting like Betty crocker in chocolate and add liquid or paste food coloring to it to make it black. It will not seize. Just microwave it for about 10-15 seconds and that will make it loose enough so you can drag a toothpick and make your web. Hope that helped!
I'm putting my 2cents in! PJ22, maybe you can try adding cocoa powder to it. I dont use Bettercream but I've heard it's very similar to Pastry Pride, which is what I use. And I've added cocoa powder and a bit of powdered sugar to it while it's still in liquid form then whip it. It turns out great!Annabakescakes, can you add the liquor to it before whipping it up?