Cupcake decorating tips

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

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easy homemade sprinkles

10min · 6 servings Ingredients • 1.5 cups powdered sugar • 2 tablespoons water • 1 tablespoon corn syrup • 1/4 teaspoon vanilla

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Easy Ganache

Whipped White Chocolate Ganache

White Chocolate Ganache

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 not be heated or it will denature the cream. • Refrigerate overnight and while the desired stiffness. • You can use this in any way you like. Think of it as whipped cream but a million times better. • Also, I used 30% white chocolate. If you use 35% you can reduce the amount a little and increase the

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four different types of chocolates are arranged in the shape of a circle with text that reads, remember these ganache ratios

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Vanessa Casper | Pastry Chef on Instagram: "Stop trying to remember recipes and start using ratios! ❣️Save this reel for an easy to remember ganache ratio. ❣️ Room temp ready to pipe ganache ratios: Dark chocolate ganache 1 part chocolate : 1 part heavy cream Milk chocolate ganache 1.5 parts chocolate : 1 part heavy cream White chocolate ganache 2 parts chocolate : 1 part heavy cream ✨Remember every brand and percentage of chocolate is different. These are just my guideline, adjust when needed. ✨Please note, for this I used a 58% dark chocolate, 40% milk chocolate and a 34% white chocolate. I used a heavy cream, 36% milk fat. 💜 Follow @desserts.by.vanessa For more daily baking and pastry tips! 💜 #pastrychef #chocolateganache #chocolatetips #pastry #chocolatework #baking