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THIS COURSE IS FOR YOU,
IF YOU WANT TO:
  • Learn
    to make four types of ganache for cake covering: white, dark chocolate, milk chocolate, and caramel.
  • To solve
    recipe issues. Cakes are cracking, cream is melting, and you're afraid to take on tiered wedding orders?
  • Unlock
    the ability to craft a variety of popular designs and textures that customers crave.
  • To obtain
    a certificate of course completion, complete the homework assignments.
why choosing ganache AS your cake COVERING
10 REASONS
Quick and convenient to prepare, suitable for beginners
it has a long shelf life and can be frozen
It's excellent for chocolate velvet and fondant coverings
a great foundation for these coverings
It can be used immediately after preparation
no need to wait for it to set
It can be colored with any type of dye
with gel, dry, fat- and water-soluble dyes
The decoration won't become moist upon contact with it
sugar and wafer paper, fondant, isomalt, etc.
The cake covering turns out perfectly smooth
cakes comes out with perfect sharp, beautiful edges
Smoothing a cake with ganache is faster than using buttercream
tested and proven: working with ganache is faster
It withstands hot weather perfectly
it doesn't melt as quickly as buttercream
Suitable for tiered cakes
it even withstands prolonged transportation
It has a natural chocolate flavor that customers love
THE CURRICULUM
  • Three detailed video lessons
  • A PDF file with recipes for four types of ganache
  • A PDF file with equipment, ingredients, and recommendations
  • Information on technology and preparation, storage, and usage
  • Answers to the most challenging questions
TAKE THE COURSE
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