This is the easiest way I’ve found to prepare ganache when using it to fill and/or ice a cake, before covering a cake in fondant, or even just leaving it as the finish! See Section 3 (Making Ganache) of the Fundamentals Course for a detailed video showing how to make this ganache.
See the notes section to adjust the amounts for making white chocolate ganache!
The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake!
Check out this video tutorial on how to make modeling chocolate or this live session recording that is all about modeling chocolate and making a rose, too.
Length: 6.5 inch / 16.5 cm
Diameter: 0.9 inch / 2.2 cm, Bottom Inner Diameter: 0.6 inch / 1.6 cm