Say goodbye to splitting, runny ganache for good.
Tired of white chocolate ganache that’s too soft, won’t set, or turns into an oily mess?
You’re not alone and it’s not your fault.
After 13 years of making cakes, I’ve cracked a simple method that works every time - no fancy chocolate, no complicated tricks, and no last-minute panic
Get Perfect Ganache Today
What makes my method different
Inside my Perfect Ganache Guide, I show you step-by-step exactly how I make smooth, stable ganache, with foolproof ratios for white, milk and dark chocolate.
Plus conversion charts for cakes from 4” to 12” (round and square), including new bonus charts for 6”–8” tall tiers, and a built-in 20% buffer so you never run short halfway through.
I even cover vegan options and overseas ingredient swaps so you can get it right, wherever you are.
Perfect for beginners and pros - and works with plant-based swaps too
What you'll get:
✨ Full step-by-step video tutorial - see exactly how I do it, no secrets left out.
✨ Printable PDF guide with my trusted ratios, method, and mixing tips.
✨ Conversion charts for cakes from 4” to 12”, round and square.
✨ Ratios for white, milk & dark chocolate - all tested.
✨ Reheating and storage tips.
✨ Ingredient swaps for UK, US, Europe + vegan option.
✨ Instant access - yours to keep forever.
✨ Bonus chart for 6”, 7” and 8” tall tiers – get the exact quantities you need without scaling or guessing.
Get the Perfect Ganache Guide for just £7
Smooth, stable ganache - done right, every time. Grab it now.
Get Instant Access Here✅ One-time payment
✅ Yours to keep forever
✅ Loved by 100+ cake makers already
Loved by cake makers everywhere
