Whipped White Chocolate Ganache
A delicious and easy ganache to elevate cakes and desserts. Use this instead of cream, so much better! Whipped White Chocolate Ganache • 125g of white chocolate (30%) • 400g heavy cream • 10g mascarpone (optional) • 2-3g Gelatine • Vanilla beans or paste (the more the merrier) you can also use extract. Method: • Heat 1/4 of the cream and pour it over the white chocolate to melt then add the Gelatine and vanilla. • Pour over the rest of the cold cream. It's important that the cream…
Cake Process
Part 1: My cake process right after the oven.🍰 -After my cake is done baking, I will let it cool in the cake pan for 20-30 minutes. -Once cooled, trim off rounded or uneven top, remove, place cake board on top of cake. Flip your cake in the cake pan over and remove your cake pan. -Trim layers/cut in half. Place parchment sheets in between layers to keep them separated. -Once you’ve done this for all of yoir cake layers, place them in the freezer for 3-5 hours or up to 3 days. If you want
Blooming Succulent Cupcakes
Take your dessert decorating game up a notch by adorning the top of your cupcakes with a beautiful looking and delicious succulent! This recipe turns a batch of regular chocolate cupcakes into mini cactus themed treats with ease. Use Wilton’s selection of specially made decorating tips to help you craft plants and flowers that look like the real deal! Get the full instructions on wilton.com.
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