White chocolate ganache, rose flavour and sugar roses for a special day.
Let’s start by preparing the ganache; boil the cream and pour it into a bowl. Add 750 g of white chocolate discs and stir it well with a whisk until all the chocolate will be completely melted. Leave it in the fridge overnight. Prepare now the dough; whisk the yolk and add the eggs and the sugar stirring them well. Melt apart the chocolate with the butter and add it to the mixture stirring it gently with a spatula. Finally add the flour. Bake it for about 1 hour at 175° C. Take out of the oven and let it cool. Whip the ganache with the food mixer and divide the cream into 3 bowls. Leave some fresh cream aside for the final decoration. Pour into the first bowl few drops of wisteria coloring gel and some violet aroma and mix it gently; repeat the same operation in the second bowl adding some fuchsia food coloring drops with the raspberry flavor and finally add in the third bowl some pink coloring gel and the rose flavor. Divide the cake into 3 layers. Pour the colored ganache in three pastry bag and fill the cake.
Refine the decoration with the ganache and the star nozzle.
For the decoration of your cake, temper the chocolate and stretch it out with an angular spatula on the decorative sheet. Let it cool in the fridge for about 15 minutes or until the chocolate will be detached alone from the sheet. Gently lift the sheet.
Use the ganache to glue the chocolate sheets on the cake edges. Finish your decoration with some sugar roses and wisteria ribbon.
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