Understanding ganache recipes for sculpting.
Techniques for achieving smooth, glossy and stable white chocolate ganache.
Tips for troubleshooting common ganache issues (brittle, too soft etc.).
Sculpting intricate floral shapes.
Exploring the versatility of each shape.
Composing floral shapes and different types of foliage into a coherent composition.
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With over a decade of experience in the industry, I've really put in the hours when it comes to creating intricate floral cakes without fondant and mastering the art of working with palette knives, using both buttercream and my favourite - white chocolate ganache. My passion lies in crafting stunning luxury cakes that not only look beautiful but taste divine.
As your instructor, I'm excited to share my knowledge and expertise with you. Whether you're a beginner or an experienced baker, my goal is to empower you to unleash your creativity and take your cake designs to the next level.
Join me on this deliciously artistic journey, and let's create beautiful cakes together!
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DISCLAIMER: The sales figures stated on this landing page and discussed in the FLORAL CAKE REVOLUTION are our personal sales figures and in some cases the sales figures of previous or existing clients. Please understand these results are not typical. We’re not implying you’ll duplicate them (or do anything for that matter). The average person who buys “how to” information gets little to no results. We’re using these references for example purposes only. Your results will vary and depend on many factors including but not limited to your background, experience, and work ethic. All business entails risk as well as massive and consistent effort and action. If you’re not willing to accept that, please DO NOT PURCHASE The FLORAL CAKE REVOLUTION Program.