Some Recipes

Hi Guys,

I have had a few requests for the Swiss Meringue Butter cream and Chocolate Ganache that I do.

This Butter cream is a good recipe and flavors can be adapted to a wide variety of choices. (lemon, orange curd, purees etc or fresh grated rinds etc) Its not a sweet butter cream so if you want it sweeter you could increase the sugar. or even whip in some pure icing sugar towards the end.

I Added fresh raspberries to the mix which was nice. here is the link There is also a video that was handy

Chocolate Ganache

Ganache really is very simple and basic to create and you can increase the chocolate and cream to your liking. for my parents cake i used

2 x 220g blocks dark chocolate
1 3/4 cup cream

Break chocolate up in a large bowl and set aside
Pour cream into a medium saucepan and gently bring to boil
pour hot cream over chocolate and leave for 5 Mins
Mix until combined and refrigerate until firm

You can then use this mixture as it is to spread on cakes etc. or you can GENTLY whip it to get a fuller consistency.

* be careful not to over whip as this will cause it to seperate and have a grainy consistency