So I baked an almond ring cake for a special occasion, planning just to do a few dribbles of water-based icing over the top. But it came out the tin in a terrible state, lots of 'bald' patches where half of it was left behind in the tin. So now I think it needs some serious camouflage. Not sure if butter icing would look sophisticated enough for the occasion, and can't see how I could successfully drape roll-out icing round a ring. do you think a chocolate ganache would do it? Any other suggestions? Never made one before so any tips welcome.
Ganache is really simple, same weight of choc as mls of double cream (i.e. 300g of choc to 300ml of cream).
Chop choc into small pieces/grate whatever is easier, but it's important to get it into small pieces so it melts evenly. Heat cream in a pan till it's nearly boiling then pour cream over choc and stir till it's nice and smooth. It will take a couple of hrs to cool enough to pour and stick to your cake!