Beginners Ganache and Fondant Cake LIVE with Rosie’s Dessert Spot (Coming Back Soon)

Regular price $30.00 Sale

Class Information:

Learn how fill, frost, crumb-coat and cover your cake using dark chocolate ganache, and how to create razor sharp edges on the top of your ganache cake!

Book and join this class from your computer, phone, or tablet.

Duration: 180 minutes

Group Size: Up to 20 people

Language: English

Date & Time:

- Saturday, November 7th at 9am AEDT (Sydney time)

- Friday, November 6th at 5pm EDT (New York time)

See you there!

Rosie

* This class may be recorded. By joining this class, you agree to be recorded if your audio or video is turned on. The recording may be shared with the class participants ONLY and will be available for viewing for the next 10 days.

How to Participate:

This class is hosted online. Once you book, you’ll receive an email with a link and details on how to join. Anyone with the ingredients can participate from their own kitchen.

What you'll do:

In this masterclass, we will learn how fill, frost, crumb-coat and cover your cake using dark chocolate ganache. You will also learn how to create razor sharp edges on the top of your ganache cake and how to cover your cake with fondant and achieve smooth, sharp edges on your fondant cake.

What you'll need:

Food Items Checklist:

One 6 inch round cake (my cake tins are 3 inches tall)
1 batch of dark chocolate ganache, prepared the night before. Please use 500 grams dark chocolate and 250 grams of cream. See demo on how to make ganache here.
Fondant (300 grams will do) I use Bakels brand. Try to avoid Coles brand
Cornstarch
Rolling pin
Vegetable shortening (if you live in super a dry climate)

Equipment:

8 inch round cake board
Spatula
Scraper (metal scraper is preferred)
Serrated knife
Turntable or lazy Susan
Non slip mat
Sharp knife
Fondant smoothers x2
Small pin
Rolling pin