Ganache With CakesForAll

Learn my expert technique for covering tall cakes with white chocolate and achieving a flawless, professional finish. This course provides step-by-step guidance to help you create smooth, elegant cakes that will impress your customers. Whether you are a beginner or an experienced baker, this course is designed to elevate your skills and take your cake decorating to the next level.

After successfully completing the course..

• Get awarded a certificate of completion
• Join my growing support group
• Download my ebook

Modules

1. Introduction
2. Preparing Ganache/ganache ratio
3. Cake Structure (drilling and stacking)
4. Ganache consistency/softening ganache
5. Crumb coating the cake with ganache
6. Colouring the ganache
7. Effective scraping and smoothening technique
8. Glossy ganache
9. Achieving Sharp Edges and flat top.

Why Ganache?

• Superior Finish: Ganache offers a sleek, smooth surface that’s perfect for sharp edges and clean lines, making your cakes look polished and professional.

• Versatility: Ganache can be used as both a crumb coat and a final layer, or as a base for fondant-covered cakes.

• Durability: Ganache once set is firm and stable, providing a solid base that is less prone to melting or deforming compared to buttercream, especially in warmer climates.

• Rich flavour: Beyond its aesthetics, ganache delivers a rich, indulgent chocolate flavour that enhances any cake.