In this video, I’m decorating a Chocolate Overload cake and I’m working with a 6-inch cake that’s about 9 inches tall. I’m frosting with ganache, and I show you how I go round and round with my bench scraper to get a smooth finish. I’ll be very honest with you—this part is not magic, and it’s not “cast in stone.” If you have a method that works for you, that’s fine. But for a clean finish, your ganache consistency has to be on point, your tools have to be on point, and you need patience—because smooth frosting takes time. The next morning, after chilling the cake overnight, I go into the fun part: the drip and toppings. I’m using melted dark chocolate chips, but because it’s been years since I last did a drip cake, I had to troubleshoot when it refused to drip. Water seized my chocolate (don’t do that), but vegetable oil saved it—this is an old hack that still works. From there, I freestyle my chocolate arrangement, use melted chocolate behind some pieces to help them stick, add my M&M’s, and finish with chocolate sprinkles for that extra touch. Watch till the end, and let me know your buzzword: “yummy” or “chocolate overload.”