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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