When I got to work yesterday I discovered several large piles of new books on the counter for me to use to top up the new book display. One was Divine Cupcakes by Tamara Jane. On the front was a picture of a beautiful cupcake with a rose on top. Given my current obsession with cake and roses, I had to have a look. The book starts with the cupcake recipes (all yummy-sounding and beautifully illustrated), then moves onto toppings and frostings (a great selection) and finally decorations (easy and beautiful). It was while I was reading the ‘toppings’ section that I had a eureka moment (or should that be ‘an eureka’?). The recipe for ganache had 2 variations – one for dark chocolate ganache and one for white chocolate ganache. And, surprise, surprise – the white chocolate ganache had a much higher ratio of  chocolate to cream. No wonder I always have trouble with my white chocolate ganache being too runny. I have been using the wrong recipe!

Armed with this new information I set to work to make another trial wedding cake tier. Following the recipe in the book resulted in a ganache of just the right texture and I was very pleased with the final result.

On Saturday it will be the real thing and I am feeling much more confident now. Watch this space!

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