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1.White Chocolate Ganache Ingredients
- 330mls Pure Cream
- 1kg White Couverture Chocolate
* Remove from heat, and add chocolate buttons. Allow to soften for a few minutes.
* Whisk together until smooth
* It is at this point you can add your white food colour
* Allow the ganache to set. If you set in the fridge overnight you will want to return it to room temperature before using it.
Optional but highly recommended to get a lighter smoother ganache.
Then pour the ganache into a flat oven dish that has been lined with glad wrap or baking paper.
*Allow to set overnight in the fridge. The following day, remove the dish from the fridge and lift out the set ganache.
*Cut the ganache into cubes ( like you would butter when softening it for making buttercream) and place in a bowl.
*Place in the microwave on a low temperature setting ( I set my microwave to approx. 40% powder and it is 1200 watt microwave) and set for short bursts ( 1min at a time) to soften your ganache.
*Then use your spatula or whisk to bring the ganache back together to a spreadable consistency.
Take a look at our You Tube Video HERE on how to layer and ganache your cake.
2.Dark Chocolate Ganache
Ingredients- 500ml pure cream
- 1kg dark couverture chocolate
- Heat cream until it just starting to boil.
- Remove from heat, and add chocolate.
- Whisk until smooth and then refrigerate(can be used once has cooled and stiffened in texture
*Best results are achieved if ganache is made and then refrigerated 1 day before using.
*Take ganache out of the fridge and allow it to reach room temperature before trying to spread over cake.
*If ganache is still too firm, microwave for a few seconds only to soften.
Take a look at our You Tube Video HERE on how to layer and ganache your cake
3. Royal Icing
Ingredients- 1/2 - 1 of an egg white
- 1-2cups pure icing sugar finely sifted
- Lightly beat the egg whites with your palette knife.
- Gradually add the finely sifted icing sugar 1 tsp at a time.
- After each addition of the icing sugar beat well.
