Description

My white chocolate ganache is ideal for a super smooth finish on wedding/birthday/bridal shower/anniversary/celebration cakes that need a good structure and will be on display for several hours. When the ganache is well-chilled, you can hold by the sides and pick it up for tiered stacking! You’ll fool people into thinking it’s fondant.

Ganache recipes on the internet are often too goopy, too crumbly, too hard, or too rich. My recipe is a DREAM to work with for spreading, scraping, piping, and more! It is NOT simply white chocolate and cream mixed together and whipped up. It is very different from the Frost Form recipes. With a few additional readily-available ingredients and a standard mixer, I have developed a unique ganache recipe that will is silky smooth and durable while cold. It melts in the mouth with a delightful vanilla cream taste. Allergen info: contains milk, soy

Digital download includes:
– PDF Printable Recipe for SSB Ganache (1 page with illustrations)

This recipe is for Personal Use Only – Do Not Reproduce. I worked very hard to learn and develop this recipe through pastry courses and research, and will take it down if I see it misused or sold by another.