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Hi
I am about this minute to make a pouring ganache to pour over a cake and leave. Any hints and tips as I have only made Paul’s ganache before but I need pouring consistency. and please advise what quantities too please.

thank you
Ax

Hi cadburymoon

I expect you have managed to solve the problem yourself by now. If not just take a peek at a small recipe here:

Glossy ganache

Pouring ganache should be poured on as evenly as possible on the cake, catching all the sides. If the ganache stops short of a complete coverage, quickly use a warm pallet to cover the missed parts. Avoid touching it too much as this will make it loose its. shine. If the ganache goes lumpy on the cake, use the low setting of a hair drier, wave it over the cake from a safe distance to melt the chocolate so it evens out. Paul has another recipe in here: http://www.cakeflix.com/online-cake-decorating-courses/easy-chocolate-wedding-cake
You may like it better as it is for larger quanities, however take care when making it.
Hope this helps and my apologies for such a late reply. x

Thank you so much made it with love. Yes I did a recipe and it was okay but practice makes perfect. The cake smelt amazing this morning. Took every ounce of willpower not to sink my teeth into it.
Thanks
Ax

That’s the trouble with the smell of chocolate! and the smell of fruit soaking in lots of brandy for fruit cake.
Did you make a syrup recipe or did you just go for it with a runny ganache?