Here are the poo pucks shaved down to make them flat and cut in half. You might notice that the insides of the poo pucks are GOOEY. I blame the faulty toothpick-in-centre-to-check-doneness method. Gluten free baking is also iffy most of the time. I blame that (because it couldn't possibly be due to my impatience).
I then brushed each layer with the syrup (the orange stuff). Then used this ganache:
I spread ganache in between each layer and stacked those bad boys. I failed to take a picture of this step, but here is the cake with ganache on the outsides and top, just before "hot-knifing":
Things I've learned:
1. Ganaching a cake is ridiculous amounts of fun. The cake starts off looking lumpy and gross, but the ganache fills in the cracks like putty, thus making the poo pucks look straight and perfect.
2. Anything smothered in chocolate and cream looks more appetizing.
3. Ganaching is messy but worth it. Going to be a lovely smooth surface for fondant!
4. The new countertops and backsplash look pretty with this cake!
5. Ganache is already a ridiculous word, yet saying it over and over only makes it more ridiculous
This is getting increasingly more and more fun. Am I delusional?
