Videos: set of 3 classes - Ganache & sharp edges
Class 1 - all about ganache (making, colouring, usage)
Learn how to make dark, milk and white ganache as well as pouring ganache. How to add colour and different uses. Storage and keeping times.Annabelle will demonstrate
How to make dark ganache
How to make milk ganache
How to make white ganache
How to make pouring ganache
How to add colour to white ganache
How to rescue 'split' ganache
Storage and keeping times
Discuss - vegan ganache
Discuss - how to use ganache
Class 2 - How to split, fill, crumb coat and ganache a cake
Annabelle will demonstrate
How to split a cake into layers
Discussion - baking deeper cakes
How to fill your cake
How to ensure your cake is level
How (and why) to crumb coat your cake
How to ganache your cake
Discussion - what to do next. You may want the ganache as a finishing layer; how to store, decorate etc. You may want to ice your ganached cake in sugarpaste (fondant)
Storage and keeping times
Class 3 -How to ice a cake to achieve sharp edges
Learn how to ice a cake in sugarpaste (fondant) to achieve super sharp edges and beautiful straight sides
Transform your cakes and elevate them to the next level
Annabelle will work on a ganached cake and will begin by explaining how this helps achieve a perfect finish on your icing. Annabelle will discuss how you would tackle a buttercream crumb coated cake.
What sugarpaste/ fondant to use (they are not all the same and this makes such a difference!)
How to prepare your icing
How to roll your icing to achieve an even depth and good shape
How to adhere your icing to your cake
How to correctly secure your icing to the cake avoiding splits, pleats, tears, elephant skin
How to achieve super sharp edges (including the upside down method)
What are the most effective smoothers and how to use them to best effect
How to get a neat base
Trouble-shooting - how to fix elephant skin, what if you get an air-bubble, what to do if you stick your finger in your cake and more
How to store your cake
When you buy your demonstration, you will be sent the link to Annabelle’s recording along with a list and picture of equipment used. You can then download the recording and save it to watch and re-watch as many times as you like.
Each technique is fully explained and broken down into simple steps.
Ganache Zooms...wow learnt so much, thought I knew everything there was to know, they were a bit like the back to basics course, you think you know it all, but your skills are taken to the next level. So many hints and tips that will be useful in the future when making my cakes. Highly recommend all three of these, an amazing reference to have. Thank you Annabelle, first class as always
— Lisa, 17th July 2024