Remove cake from refrigerator and use reserved white buttercream to apply two eyes (an open-ended piping bag will work best for this).
Take the ganache and put it in a squeeze bottle. Slowly squeeze out ganache on the edge of the cake, moving around the perimeter, allowing the ganache to drip down the sides (avoiding the area with the eyes).
Place a small amount of ganache in a piping bag with a writing tip (#2, 3, or 4) and dot the eyes with ganache.
Use the same tip/ganache to create a zig-zag mouth
Use 1 tsp. reserved green frosting to apply a nose (using a clean piping bag with a #24 tip or use an offset spatula).
Remove cake from refrigerator and use reserved white buttercream to apply two eyes (an open-ended piping bag will work best for this).
Take the ganache and put it in a squeeze bottle. Slowly squeeze out ganache on the edge of the cake, moving around the perimeter, allowing the ganache to drip down the sides (avoiding the area with the eyes).
Place a small amount of ganache in a piping bag with a writing tip (#2, 3, or 4) and dot the eyes with ganache.
Use the same tip/ganache to create a zig-zag mouth
Use 1 tsp. reserved green frosting to apply a nose (using a clean piping bag with a #24 tip or use an offset spatula).
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