The consistency for this chocolate ganache should be a glossy, shiny, smooth chocolate mixture. When thinned, it is perfect for making the icing drips along the edge of a cake. Thickened ...

Get the recipe --> Mascarpone Frosting For all its simplicity, chocolate ganache is one of the most useful and delicious confections in any baker's repertoire. Making chocolate ganache is about as ...

Place the butter and chocolate into a double ... Refrigerate cupcakes until the ganache has set. 15. Tip: When the cupcakes have cooled, use an apple corer and make a well in the centre and fill it ...

Milk chocolate and peanut butter ganache along with chocolate crumble and sponge assembled ... add the cocoa powder and icing sugar. Spread on a tray with baking paper (.5mm thickness). Let it dry on ...

Elliot Styche is a baker, TV personality and vocal coach. He appeared in this year’s Great Australian Bake Off and was one of ...

It’s National Chocolate Cake Day! Classic Cakes is here to give us some tips on how to make thee most decadent of your dreams ...

Remove the cakes from the oven and allow to cool completely, still in their tins, before icing. To make the chocolate ganache, heat the chocolate and cream in a saucepan over a low heat until the ...

then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. To make the ganache, finely chop the chocolate and put it in a bowl. Heat the cream in a small ...