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The emphasis of this course is all about professional ganaching techniques- learn how to make ganache, how to achieve a perfect finish on a ganached cake and how to get that perfect drip.We will bake vanilla Madeira cakes for you. Begin the day by making ganache (you may choose white, milk or dark) and ganache buttercream. Using the ganache buttercream and your choice of curd/ jam you will split and fill your cakes. Learn the professional ganache crumb coat technique. Moving on you will learn how to achieve a perfect finish on your ganached cake. We share our top tips, insider secrets and professional knowledge on how to achieve a smooth, even finish, sharp edges and a perfectly level top.
Whilst the cake is firming you will make your own cake pops. Learn how to temper chocolate (and use this to dip your pops). You can embellish your pops with a selection of finishes.
We will demonstrate how to make fudge.
Learn how to create the perfect drip - it is all about consistency and the application. You can then add a double or even triple drip to your cake.
Complete your cake with your cake pops and the home made fudge.
This is a very comprehensive course covering a wide range of ganache and chocolate skills and you will go home with an amazing cake.
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Event venue
Annabelle Jane Cake School, 24 King Street, Maidstone, ME14 1DW, United Kingdom
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