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pouring ganache on cake

post #1 of 4
Thread Starter 
i have made a heart shape cake, with a layer of choco buttercream in it. iv made the ganache using equal amounts of hershy semi sweet choc chip and heavy cream.

the cake is frosted in choco buttercream.

my question is how do i por the ganche on the cake so that it is SMOOTH like we see in the pictures online. iv tried to smooth the frosting on the surface as much as possible but still its not THAT SMOOTH. vl the irregularities show thru the ganche. thanx. il allow the ganache to drip on the sides and not cover the sides completely but the top yes.


thaaaaaaaaaaaaaaanx a ton icon_smile.gif
post #2 of 4
Usually, I just put it in the fridge and it hardens and looks smooth. Are you sure you used a poured ganache recipe? I usually put some butter in mine.
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post #3 of 4
Thread Starter 
I used equal quantities of chocolate and heavy cream plus little butter but still i dint get the shine??
post #4 of 4
Okay, I'm not a poured ganache expert, but the one I use for my cheesecake works well. It has no cream and uses corn syrup. Maybe someone out there has a better recipe (did you check the recipe section on this site? it's excellent and they are rated, which helps). Here's the recipe:
Poured ganache:

3 oz. chopped bittersweet chocolate
5 Tbs. unsalted butter
1 Tbs. light corn syrup

In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Pour over cake and refrigerate.

Good luck!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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