This class is aimed to teach the more experienced cake decorator how to achieve a crumb coat using chocolate Ganache and then using sugar paste achieve a straight edge. The classs will be taught using ganache plates on a 6″ by 4″ high sponge. The fisrt part of the class will be concentrating on crumb coating the sponge with ganache and the second part of the class on achieving flawless, professional, straight edges using sugar paste.
All materials are provided for this class, 6″ sponge cake, chocolate ganache, along with all the necessary materials and equipment, will be provided for your use during the class.
