Hi Rhi, fab tutorial thank you! What type of cake card are you using (is it the poly-coated cut edge ones) and I guess you have cut it to suit? thanks! 😊
Hi Alex, so sorry for not replying. I buy single thick boards as they are slightly thicker than the cut edge ones, and I just use a strong kitchen scissors to cut
I still use good quality chocolate such as callebaut when making ganache for the better taste and I find it gives it more stability. However I do know that some businesses use the cheaper chocolate available at their local supermarket
What a fabulous comforting voice you have and so informative! Thanks.
Thank you very much, glad you enjoyed the video :)
An amazing video & one which I cannot fault. Learnt so much and looking forward to trying this method out on my next cakes!!
Fantastic! So pleased it was helpful :)
How long do you let the cake settle? Does it sit in refrigerator or room temp.
hı thıs cake ıs so nıce can you share the recıpe please
Hi Rhi, fab tutorial thank you! What type of cake card are you using (is it the poly-coated cut edge ones) and I guess you have cut it to suit? thanks! 😊
Hi Alex, so sorry for not replying. I buy single thick boards as they are slightly thicker than the cut edge ones, and I just use a strong kitchen scissors to cut
Thanks Rhi! Only just seen this now sorry too 🙈
Do you use compound chocolate?
I still use good quality chocolate such as callebaut when making ganache for the better taste and I find it gives it more stability. However I do know that some businesses use the cheaper chocolate available at their local supermarket
Hello. What size ganache plate are you using for your 6” cake?
Hi there. I use 6 1/4” plates for a 6 inch round if you could use 6 1/2”
Hi where do you get your acetate from please xx
Clear flexible acetate also called butchers wrap from artificial floral supplies or Acrylic ganache plates From vanilla valley