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!
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.
This recipe is used to achieve a smooth buttercream finish on cakes, especially using the Viva paper towel method. This recipe is not recommended as the layer of icing underneath fondant if you’re trying to achieve sharp edges, because the shortening used in this recipe won’t allow the buttercream to harden in the freezer well enough before adding your layer of fondant. See the Non-crusting American Buttercream recipe for that application.
Great for body lotion, lip balm, skin care products, craft and hobby uses
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Measuring 10″ in height, the Cakeheads bench scraper is ideal for icing double barrel height cake tiers as well as regular height tiers, and its curved handle sits flush with your cake board creating a 90 degree angle, helping you achieve perfectly vertical sides when icing your cakes.