Our ganache recipe, and everything you need to know!

The ganache we actually use at Stiletto Studio.

If there’s one recipe we rely on for great cakes, it’s this one.

After 15+ years of professional cake making, ganache is still our go-to for creating strong, stable cakes with that beautifully firm finish we need before decorating. It’s delicious, incredibly versatile and — once you know how to work with it — an absolute game changer.

The Recipe Edit: Ganache gives you the exact ratio and method we use in the Stiletto Studio kitchen, PLUS the little things we’ve learned from making it over and over (and over!) again.

Inside you'll get:

• Our tried-and-tested Stiletto Studio ganache ratio
• Step-by-step photographic instructions
• How to choose the right chocolate — and why it matters
• The consistency you're actually looking for when it's time to ganache
• How we adjust our ratio for warmer weather
• Tips for white, milk and dark chocolate
• How to store and freeze your ganache
• What to do when your ganache splits
• How to turn it into a softer filling or whipped ganache
• The tips and troubleshooting we've picked up from years of using it professionally

No complicated techniques. No wondering whether yours looks right. Just the recipe, method and practical advice we actually use in our cake studio.

If ganache has ever intimidated you, start here.

Instant digital download • $12 NZD