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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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