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1.White Chocolate Ganache Ingredients

      * Heat cream until just starting to boil.
      * Remove from heat, and add cream to chocolate buttons. Allow to soften for a few minutes. 
      * Stir and whisk together until smooth , then refrigerate until set.
      *Return to room temp using microwave and use.
      This is a very simplified version of my ganache making method. For an in depth guide and tutorial on my perfected method and technique, you can take my online tutorial HERE 

      You can also take a look at our You Tube Video HERE on how to layering and ganache your cake.

      2.Dark Chocolate Ganache

      • 500ml pure cream
      • 1kg dark couverture chocolate
      1. Heat cream until it just starting to boil.
      2. Remove from heat, and add chocolate.
      3. 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

      • 1/2 - 1 of an egg white
      • 1-2cups pure icing sugar finely sifted
      1. Lightly beat the egg whites with your palette knife.
      2. Gradually add the finely sifted icing sugar 1 tsp at a time.
      3. After each addition of the icing sugar beat well.
      The amount of icing sugar will vary according to the size of the egg white and the required consistency. 
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