1.Trim the flat sides of the cakes and fill with ganache. 2. Cover the cakes with layers of ganache using an artist palette knife for a smooth finish-its smaller size makes it easier to work around the cake. 3. After each layer, put the cake, wrapped in film, in the refrigerator to firm before applying the next fine layer. Once wrapped in film, before you put it in the fridge, you can smooth the ganache with your hands.
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