I've never really worked with this kind of ganache, but it was simple to work with. I've never had to melt the sugar and water to coat each layer with. That was a bit odd. I'm not sure what difference it made, but maybe it was easier to spread?
And yes, I know I'm not that great of a cake decorator, but the ganache firms up nicely, so it's not really terribly necessary to get fancy with it.
All together, it's amazingly delicious. Thumbs up all around!
|Being backlit doesn't make it any less delicious!|