Using A Pastry Bag For The Chocolate Ganache Frosting Border

Video Transcript

"Hi! On behalf of Expert Village my name is Andrea Spano and I'm going to show you how to make Ganache from my new book "Not Just Desserts." Applying pressure with your right hand only and guiding with your left finger, you're going to apply pressure and pull forward. With a little circular movement, you're going to go forward and you constantly apply pressure with your right hand. If you feel that you have to stop to rearrange the bag, you stop at this point, release and pull it up. I missed a little spot here. What I like to do is I'm going to put a little star there, because what I want to do is I want to create a solid border around the cake so that when I pour the liquid chocolate on, it's not going to run over the cake sides and get onto your counter. It's going to just stay within that, so you're making a little wall around the cake itself. Okay. At this point, we're going to continue. Remember, apply pressure with your right hand and guide with your left. "