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>> All right.
So now we're going to put a boarder on this cake.
As I said before, I'm going to do the reverse shell just because it's really pretty.
And it really goes well with this cake.
So I'm going to start on my bottom and you just do a C. Then you do a C in the other direction.
A C; a C in the other direction, and so on.
So I'm just going to.
Keep going here.
Clean my tip.
There's a lot of air whip in my ganache.
You got to be careful when you whip your ganache because you don't want to get too much air in it
because it almost makes it look like it's separating or something.
So you just got to be careful.
Keep going.
So my bottom boarder ended back here.
So I'm going to start my top there too so it's nice and uniform.
When I go to put my rosettes in and when you would look at it,
you would see the finished boarder in the front and not where it ended.
Because nobody wants to see that.
So I'm going to do my reverse shell on the top too.
Same thing.
And, honestly, with cakes like this you could do a reverse shell
on the top; a normal shell on the bottom.
You could do a shell on the top; no boarder on the bottom.
It's your preference.
Whatever you think looks good.
As long as it fits like the torte definition because tortes have to be pretty.
So just make sure it's pretty.
There we go.
And also with these, you see where the chocolate is here?
You do not want to put your boarder right on the chocolate
because it'll slip right off because the chocolate's wet.
And even when it comes up to room temperature, it might still slip off,
and you do not want to take that risk.