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Need advise using ganache

post #1 of 3
Thread Starter 

Is there a trick to getting ganache to "run" evenly on a cake?  mine always seems to run heavy in some places

post #2 of 3
Just run a spatula lightly across the top right after you pour.
post #3 of 3
Need alittle advice to do with ganache and fondant, i'm making my 6 inch top tier wedding cake in chocolate, putting ganache in the middle, do i pyt it around the cake as a crumb coat i mean? Would you see it under the white fondant? Or do i just keep that forthe middle and put usual coat of buttercream? Weddings next sat so if anyone out there can get back to me by wed that would be fab, ta muchly.
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