WEDDING CAKE COOKBOOKS RECIPES

Steps:

• Place your chocolate into a microwave safe bowl.
• Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
• Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
• *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 1/2 minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
• The ganache will cool as it thickens. Cool for about 15-20 minutes or until you can pipe drips along the inside of your bowl and get the look that you are going for. (If the ganache is too warm, the drips will run all the way down. If they only drip part of the way down the bowl, it is ready. Some of this comes down to personal preference.)
• I load my ganache into a disposable piping bag and snip the end away (start with a small hole, you can always make it larger).

Steps:

• Preheat oven to 160°C (140°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
• Combine chocolate, butter, sugar and milk in a large saucepan; stir over low heat until smooth. Pour mixture into a large bowl; cool for 15 minutes.
• Whisk in sifted flours, extract and eggs. Pour mixture into pan; bake for about 1 hour 45 minutes. Cool cake in pan.
• Meanwhile, to make the white chocolate ganache, bring the cream to the boil in a medium saucepan; remove from the heat. Add the chocolate and stir until smooth. Refrigerate, stirring occasionally, for about 30 minutes or until thick and spreadable.
• Turn cake, top-side up, onto cake stand. Spread white chocolate ganache over top and side of cold cake. Decorate with fresh roses, if desired.