- Joined Aug 31, 2001
Is the only way to transfer a design onto a cake that is frosted with chocolate ganache by making the design on a piece of parchment paper and after it has set then separate the chocolate from the parchment and place on cake? It seems much more convenient to take the design on paper and place it on the cake then pin hole the design and then connect the dots. But the ganache is too delicate for anything to touch it, even paper, without leaving a smear or blemish. Is the answer to freeze the cake, if so wouldn't one loose the sheen?