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I always start off by putting enough buttercream to pipe the swirls in a disposable piping bag fitted with a closed star nozzle. This way I know I can use whatever is left in the bowl to cover the cake.
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Place one of your cake layers on your serving dish and cover with a good layer of buttercream. Put your next cake layer on top and add another layer of buttercream. Add your last cake layer and then use the remaining buttercream to cover the outside of the cake.
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When your cake is fully covered you need to add the ganache drips. You can do this by pouring the ganache on top of the cake and spreading it to the edges using a spatula and let it fall over the edge. Or you can use a piping bag or bottle with a small round nozzle to add the ganache around the edge, this will give you a thinner drip like I have on my cake.
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Leave the ganache to set before piping on your swirls and sprinkling the chocolate curls if you are using them. Cut yourself a slice and enjoy!!