18/10/2026
POV: two cakes to ganache before lunch 🍫
Ganache is what gives you sharp edges. Buttercream alone moves, chocolate sets hard, so once it’s on and chilled you’ve got a shell you can fondant over without a single bulge.
Warm it to just spreadable, never pourable. Build it up slightly proud of the board, then scrape back with the edge dead flat against the plate. Chill, check the seams, do it again where it needs it.
Which do you prefer watching, POV like this or time lapse? Tell me and I’ll film more of whichever.