…great. I want to use this to make one of Paul’s handbag cakes, I have frozen it and will only have time to ganache and then ice it on Monday…
Search Results for: ganache
chocolate ganache ratio
Can you tell me ratio for milk chocolate ganache please
Using butter cream instead of ganache!
…chocolate ganache? Do I cover then leave it in the fridge to firm and if so when I get it out from the fridge will the fondant stick to the…
Problem with Dark Chocolate Ganache
Hi I made the dark chocolate ganache using the 2:1 ratio. Everything looked fine, put it in the fridge and it set fine. After 30 minutes didn’t want to become…
BLUE TONGUES colouring white chocolate ganache
hello i have had an order to make a swimming pool cake and i’m thinking to do the water with white chocolate ganache (coloured blue) however i hate the thought…
Chocolate ganache and fondant icing
I covered chocolate cake with chocolate ganache,put in the fridge to set,and then covered with roll out icing,left in cool place, by next day the icing was melting from inside…
chocolate for white ganache ?
Hi can you tell me the best white chocolate for use with making a white ganache for covering a wedding cake, some people have said use candy melts and some…
ganache in heat
…the measaments for this please ? im going to ganache and ice in massa tropic today travel to london friday and attache the roses friday eve and then deliver sat…
Cake with ganache crumb covering and fondant icing
If I apply a ganache crumb covering to a madeira cake and 24 hours later apply the fondant icing will this be ok for a wedding in 7 days time.
white chocolate ganache.
Should I use double cream or whipping cream to make white chocolate ganache? Need to get it right as it such an expensive solution to the current hot weather 🙂…
Sugar paste flowers directly onto butter cream /ganache
Hello I have a large number of cup cakes going out soon that will have butter cream and white chocolate ganache mix piped onto each then topped with a unwired…
Ganache (type of chocolate)
In order to make the dark chocolate ganache should I use “bittersweet chocolate buttons with a cocoa content of at least 65%”?…

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