Position cakes on cooling grid positioned over cookie sheet. Cover with Ganache Glaze and let set. Prepare whipped icing according to package directions, adding 1/3 cup cocoa powder to mix and an additional 1 to 2 teaspoons of water if needed. Using Dessert Decorator Pro® and whipped icing, pipe tip 125 ruffles on cake tops beginning at outside border and working inward. Insert accent pieces.
*Brand confectionery coating.