In this tutorial I demonstrate how to create a three colourful mini dripping ganache cakes topped with homemade ice cream cone cake pops. \r
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To purchase the custom cake toppers, visit: \r
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Cream Cheese Buttercream recipe:\r
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250 grams cream cheese\r
250 grams unsalted butter\r
900 grams to 1kg icing sugar / powdered sugar\r
3 tablespoons or so of milk\r
This above recipe can be used to fill and also to mask a cake. It holds relatively well under fondant, but if you are looking to use a frosting under fondant I would recommend a straight American Buttercream recipe.\r
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American Buttercream recipe:\r
500 grams unsalted butter\r
900 grams to 1kg icing sugar / powdered sugar\r
1 teaspoon vanilla extr\r
3 to 4 tablespoons milk\r
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White chocolate ganache recipe:\r
300 grams white chocolate\r
100 grams heavy / whipping cream\r
I also add about 1 teaspoon of vegetable oil to stop the chocolate from seizing once I add in the gel food colour. You can add in powdered food colour into your ganache instead and this will not seize. If you use powdered food colour, then there is no need to add in the vegetable oil.\r
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In these video tutorials, I normally use Bakels Premixes to save on time.\r
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)\r
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If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.\r
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MUD CAKE:\r
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WHITE CHOCOLATE MUD:\r
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CHOCOLATE BUTTER BASED CAKE:\r
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RED VELVET BUTTER BASED CAKE:\r
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VANILLA BUTTER BASED CAKE:\r
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I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.\r
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SOFT SPONGE CAKE:\r
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AMERICAN BUTTERCREAM RECIPE:\r
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Thanks guys for watching! I hope you enjoyed this video tutorial, the design is inspired by the very talented cake created by Katherine Sabbath.\r
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Catch you guys again soon!\r
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Love,\r
Rosie\r
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for business enquiries, please cont rosiesdessertspot@gmail.com
