In this course bundle I will take you through
- making chocolate ganache
- prepping your boards
- levelling and trimming your cake layers
- layering and ganaching your cake
I’m using an 20cm (8in) 3-layer cake that is black doris plum vanilla bean flavour, I am icing it with spiced dark chocolate ganache
The basic recipe for the cake can be found in my cook book titled Magnolia Kitchen - Inspired Baking with Personality OUT NOW
- how to prepare your ganache
- covering your already ganache cakes in more ganache finish
- raw textured edge
- sharp as shit ganache edge
I will be working with a 2 cakes size 8” and 6” that have been layered and ganached ahead of time using my course “Sharp as Shit Basics - Ganache”
You will have unlimited access to a full video showing you step by step instructions on my ganache on ganache finish. Play, rewind and pause.
Use our course content to reference for additional info, recipes, tips and trouble shooting
Sharing our memories through inspired edible creations so you can experience memories through taste.