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Icing

Icing

Chocolate Sprinkles

5 ounces (1 1/4 cups) confectioner’s sugar 1 1/4 ounces (1/3 cup) cocoa (Dutch or natural) 1 ounce (2 tablespoons) water 1 ounce (2 tablespoons) vanilla 1/2 teaspoon kosher salt 1/2 teaspoon instant coffee (optional) Get all of your materials ready before you start – I use this special tip but you can also use a tip …

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Ganache

1. The ratio of chocolate to cream determines how stiff or soft the ganache will be: a sauce or glaze takes more cream (or liquid) than a truffle center. Sauces and glazes are easier to make than truffle centers because the ratio can be less precise and because the ganache can be adjusted by eye at …

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