Ingredients
Serves N/AGanache: 1 part cream to 3 parts white chocolate
Ready to Roll Icing
Brandy or sugar syrup
Method
White chocolate ganache is made from 1 part cream and 3 parts white chocolate melted together.
Once ganache has formed a thick consistency, smooth over cake. It is important to
achieve a smooth ganache finish to ensure icing finish is smooth
Knead out the RTR (ready to roll) icing, then roll out to 3- 4mm thickness
Use a thin layer of brandy or sugar syrup over the cake before placing icing on. This will help the icing stick to the cake
Lift icing with hands and place over cake.
Use paddles to smooth icing over the cake and trim excess.
Decorate as required. Ab Fab Cakes love using bouncies made from the same icing combined with tylos to harden, this was shown on today’s episode – See video.