Perfectly smooth Chocolate Ganache Frosting- The Scran Line
The thing about chocolate ganache frosting is that if you have no self-control then it becomes very dangerous. Because, even in it’s warm, melted state, you’ll want to drink it. You can use my chocolate ganache frosting in two ways: un-whipped, or whipped. Whipped is almost like eating a very rich, fluffy mousse, and un-whipped is nice and dense – perfect for filling cakes.
Grab the RECIPE here: https://2a5d784b-bdcf-4830-8903-2d3fb216d499.filesusr.com/ugd/d5034a_ede908d7f51f4e3e9d08c6d53c98bed4.pdf
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Grab the RECIPE here: https://2a5d784b-bdcf-4830-8903-2d3fb216d499.filesusr.com/ugd/d5034a_ede908d7f51f4e3e9d08c6d53c98bed4.pdf
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
