Welcome to the Cake Decorators Q&A

i noticed Paul on his video smooths ganache with warm water, i have always heard water not good, is that warm water he is using?? TY

Hi Charlottef

Paul uses hot water to thoroughly heat the palette knife with which he smooths the ganache. The water on the knife is negligible and does not in any way affect the ganache adversely. You may find my blog, on how water affects ganache of interest. The blog gives some understanding of why water can be detrimental. Hope it helps. See the blog here:

The Shelf Life of Ganache – By madeitwithlove

🙂