Скачать с ютуб How to: Fondant super sharp edges (upside down panel method) в хорошем качестве

How to: Fondant super sharp edges (upside down panel method)

Suscribe to my new courses page, with more to come! https://lucia-s-school-2323.thinkific... Here is the link to the method I use for achieving sharp edges with chocolate ganache (credit: Shawna McGreevy):    • How to Ganache (or buttercream) a Cak...   On this cake, I am using a 3:1 dark chocolate ganache ratio (that means three parts chocolate, one part cream). With milk or white chocolate ganache, I always go one propotion higher (4:1) as they are softer due to their composition. The ganache ratio may vary, up or down, depending on the climate in your area. Cold, dry weather will require a lower chocolate proportion, while hot and humid enviroments may need go up a bit so your ganache base is hard enough for this method to work more effectively. I hope you enjoy it! Please subscribe if you do, more english tutorials to come! You can follow me on Facebook (Lucia Loro // MileBian by Lucia Loro) and Instagram @lucialoromilebian. Feel free to send me your questions and comments. Lucia