I use a delicious, melt-in-the-mouth white chocolate ganache to sculpt most of my cakes. this is made from the best quality french white chocolate and quality british butter.

 

sculpting with ganache

I love working with ganache because it is super smooth and stable. With a palette knife, I can create voluminous and textural shapes while it is soft and it will set firm enough to remain in place (even on the side of a cake). It is possible to create any flower shape with ganache and the sculpting process lends the final design a unique character that could not be achieved using any other cake decorating technique.

 

ganache wedding cakes

Any type of flower can be sculpted with ganache, using palette knives. Because of its stability, it is perfect for creating voluminous floral cascades on the side of cakes, which wouldn’t be possible with piped buttercream. Traditional sugar flowers (which you see as a finish on fondant wedding cakes) cannot be eaten as they dry super hard and are often wired into the cake itself. Ganache wedding cakes on the other hand are 100% edible and taste absolutely delicious!