in this video tutorial I demonstrate how to create a gorgeous dripping ganche effect and how to decorate your cake using cake pops covered with chocolate ganache.
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CHOCOLATE GANACHE RECIPE IN TOTAL:
210 grams white chocolate / compound chocolate such as Nestle melts.
70 grams heavy cream / whipping cream
2-3 tablespoons copha / reconstituted vegetable oil
BUTTERCREAM RECIPE:
400 grams unsalted butter
approximately 800 grams icing sugar / powdered sugar
1 teaspoon vanilla extract
2 – 3 tablespoons milk
FOOD COLOURS USED:
sky blue
lemon yellow
fuchsia
turquoise
FOR THE CAKE POPS:
I used one 7inch boxed vanilla cake and crumbed it between my fingers and threw out the exterior. I only used the middle cake crumbs. I then added 3 teaspoons of white chocolate ganache.
Since I purchased a new cake scraper it seems to be leaving little ridges on my cakes. I am going to guess that it’s either because:
a) I am holding the bench scraper too far away from the cake. I think I need to hold it much closer / tighter as I scrape.
b) The turn table might not be turning smoothly and the scraper has recorded the vibrations on the cake as it moves around unsteadily. Or the scraper is not moving smoothly across the cake board and thats showing on the side of the cake.
I will use my old bench scraper and see if it makes a difference, but it was really peeving me lol..
I hope you guys enjoyed this one! It’s not very hard to make at all, and it looks kinda complicated, so win! haha. People will be like OMG you made that? 😉 Thanks for watching and I will catch you next time 🙂
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