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Flowers and Ganache Cake
by Veronica
(California)
Beautiful Flowers and Ganache Cake
This cake looks bigger than it is. I used an 8 inch cake pan for the top and a 10 inch cake pan for the bottom. Frosted both layers with white butter cream before putting the top layer on. Now comes the cool part - a cake decorating store I go to sells chocolate ganache by the pound ready to melt. I used about a cup of ganache that I melted and carefully poured on the bottom layer first before plopping the top layer on, then I did the same for the top layer - smoothing with a spoon and allowing it to creep over the sides.
Next I edged with a #16 tip.
While the ganache was still "wet" I added my royal icing flowers and finished off with royal icing leaves. Ta da!!!!
Hearts & Flowers Favor Set
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