Love the ease and silk finish? Link in Bio and stories! 🥰 Here’s what bakers are saying about my ganache guide and course; Maphilwacakes (Hanise) ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Amazing course I bought the Ganache Mastery Course and WOW—it’s amazing! 🎉 I’ve always worked with buttercream, but since I want to focus on wedding cakes, I decided to try ganache. I found Steph on Instagram by chance and was blown away by her work. The course is super detailed and easy to follow, but when I hit the dreaded split gana
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Share & Save for later 🥰Here’s the math!👇🏽 -If Using the generic sponge recipe that calls for equal ingredient weight; - 600g of ingredients (flour, eggs,sugar, sf flour) x3 (Each batch is split between two tins) or using your own recipe, total of 2400g batter approximately-split between 2 of the cake tins -so you end up with 6 sponges and if you tort each sponge, in half, and 12 layers eventually. -10 inch x 6 inch cake tin is used so total length becomes 30 inches approximately (remember to
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2 amazing days of knowledge sharing, cracking endless jokes & bonding over sugar 😅! Can’t wait to see all the magic Deedee goes on to make! March Dates are now available for 1:1 online and in person classes! Available classes and their outline detailed on my website. (Link in bio) 2025 is the year we face our fears and if your happens to be either ganache or fondant, I can help 😉 | One Cake Street
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Meet the “crazy” cake that breaks all the rules.⁠ ⁠ Born out of the Great Depression, then gaining a resurgence in popularity in the midst of World War II, this ultra-easy, dump-and-stir cake became a mainstay for home cooks across the country due to its ingredients—or lack thereof. Instead of the usual eggs, milk and butter, this cake relies on vinegar and baking soda for leavening, while coffee and cocoa powder deliver deep chocolate notes without flavor-muting dairy.⁠ ⁠ Chris Kimball (@cpkimb
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