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GANACHE

The perfect frosting for your cake
TAKE THE COURSE
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
1
Quick and convenient to prepare, suitable for beginners
it has a long shelf life and can be frozen
2
It's excellent for chocolate velvet and fondant coverings
a great foundation for these coverings
3
It can be used immediately after preparation
no need to wait for it to set
4
It can be colored with any type of dye
with gel, dry, fat- and water-soluble dyes
5
The decoration won't become moist upon contact with it
sugar and wafer paper, fondant, isomalt, etc.
6
The cake covering turns out perfectly smooth
cakes comes out with perfect sharp, beautiful edges
7
Smoothing a cake with ganache is faster than using buttercream
tested and proven: working with ganache is faster
8
It withstands hot weather perfectly
it doesn't melt as quickly as buttercream
9
Suitable for tiered cakes
it even withstands prolonged transportation
10
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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