, and pour about a pint of warm ganache on top. From there, gravity'll do the rest, sending the ganache over the edge in a cascade of chocolate. If necessary, you can gently nudge the ganache off the top of the cake with an, or lightly tap the baking tray against the counter to create some vibrations that'll help move the ganache along.
After enrobing, the cake can be served immediately, or refrigerated instead to give the shiny ganache a matte finish. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or to coconut. The leftover ganache can even be chilled and scooped into simple truffles, or re-melted to use as a sauce, so there's no need to waste a single drop.
So I can just bill you directly for larger pants, or what?
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