Butter Ganache Masterclass
A recipe that never splits, seizes or turns oily. For a sturdy cake base with minimum effort even on your busiest cake days!
Ever tried making chocolate ganache only to end up with a split, oily mess? Master my time-saving butter ganache method so your cakes look smooth, sharp and professional every single time – without the stress, waste or guesswork.
Unlock instant access to the ganache masterclass!
for just £37 £7
Does your ganache keep letting you down?
If you’ve ever:
❌ Had ganache split or turn grainy halfway through a batch
❌ Scraped frosting off a cake because the finish just wouldn’t smooth out
❌ Avoided close-up photos because the texture wasn’t clean enough
❌ Wasted chocolate, cream and time trying to “rescue” a broken batch
❌ Felt your stomach drop when ganache goes wrong right before a deadline
…you’re not alone, and I totally get how frustrating that is.
Most cake makers are never taught a reliable ganache method – and piece it together from random recipes and YouTube videos.
But once your ganache is right, everything else becomes easier:
your textures, your sharp edges, your finishes, your confidence.
That's why I wanted to create something for cakemakers who want perfectly smooth, flawless ganache for sturdy and solid cake bases Every. Single. Time.
I don't make conventional cream ganache like most people.
I don't spend hours stressing over the ganache stage of my cakes
I took the time to research the actual science of why ganache splits and the things you can do to stop and prevent it from happening and do you know what?
I found that there is a really simple method that doesn't even use cream and is the secret to a fool-proof ganache that doesn't split. It take just minutes to be cake ready and is so solid and easy to work with - it's the perfect foundation to a professional finish!
Plus it tastes deliciously rich in flavour too!
Introducing the Ganache Masterclass
In this step-by-step class, I’ll show you my butter ganache method – the one I use on my luxury wedding cakes to get:
✅ Smooth, stable ganache
✅ Clean, sharp edges
✅A professional base for textures and fondant
✅ A sturdy finish that holds up for fondant or buttercream coatings for weddings
No more guessing ratios.
No more panicking when it looks a bit “off”.
No more hoping it works out this time.
Just a repeatable, time-saving process you can rely on for every order.
This was an actual cake of mine before I switched to using Ganache - a ruined, collapsed mess in the height of summer! I was exhausted after I stayed up all night to fix it..
I battled with ganache, determined not to have another cake fail but I'd still spend hours trying to get a perfect coat
Fast forward to today, I've figured out how to save hours of my time and get a solid Ganache recipe without the stress and worry if it's going to turn out ok. Making luxury cakes that clients are willing to pay high-end prices for.
Discover why your Ganache really splits!
If your ganache is stressing you out because it's not going on the cake properly, I get it...
You melt the chocolate, mix it with your cream, and suddenly it splits, oily, grainy and like scrambled egg, a total disaster.
It's too warm - So you try and cool it down
It's too hard - So you whip it back up only for it to split again!
Ganache is supposed to be silky smooth, but it's so temperamental - one wrong move and it's ruined, right?
The worst part is you don't know where it went wrong.
If you don't know why your ganache is splitting, or you’re tired of ganache that turns oily, and wastes your time and ingredients — this is for you.
I finally found a recipe that is so foolproof it doesn't split like conventional cream ganache, and it's so easy to make!
Now I'm helping my students master sharp, smooth finishes that fix those buttercream bulges and imperfections.
For just £7 Unlock all this...
✅ Step-by-Step video tutorial created for cake makers who are tired of ganache that splits, turns oily or never sets quite right.
✅ Ingredients & equipment checklist
✅ Foolproof method to achieve silky smooth finishes, sharp edges, and a stress-free decorating process
✅ Never throw out or waste chocolate again
✅ How to create beautiful, no-fuss, professionally finished cakes and serve your clients with confidence!
✅ Ratio guide for white, milk and dark chocolate for every cake size!
Do I need any prior experience?
What materials will I need for the course?
How long is the lesson?
