A 1:1 ratio for your ganache drip is too watery and will never set.  I waited two hours in the fridge for it to set before I finally gave up, made up a new batch of 2:1 and poured it on top.  That was way too thick but it did the trick to firm up the runny ganache underneath.  Of course, it seized in place but I just carefully removed those blobs of ganache and carried on!  In the end, it was not my ideal drip cake but it was still great.

I have now tried the ProFroster, ECG’s cake scraper and my own acrylic device.  I have come to the conclusion that they are all more work and less effective than either the upside-down method or the board-on-top method for frosting cakes with perfect edges.

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