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Ganache Icing and Chocolate Butter Cream

Ganache Icing and Chocolate Butter Cream

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  • Ganache Icing
  • 90ml Homebrand cream
  • 170g dark chocolate, chopped coarsely
  • 3 Tbsp cocoa
  • Chocolate Butter Cream
  • 1 ½ cups icing sugar
  • 2 Tbsp softened butter (not melted)
  • 1 tsp vanilla extract


Ganache Icing

Put the cream into a small saucepan and bring to the boil. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and you have a smooth mixture. If necessary, cool until thick enough to spread, then spread the mixture over the cake. Allow the ganache to set.

Chocolate Butter Cream

Put the icing sugar, cocoa, butter and vanilla in a mixing bowl.

Add warm water, little by little, beating well so you have a spreadable paste. Spread all over the cake and allow to set.


Qty Price
Homebrand Cream $2.15 ea
$2.15 ea
Whittakers Chocolate Block 62% Cocoa Dark Cacao $4.99 ea
$4.99 ea
Rolling Meadow Butter
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Qty Price
Homebrand Icing Sugar $1.49 ea
$1.49 ea
Homebrand Cocoa Powder $4.99 ea
$4.99 ea
Hansells Essence Natural Vanilla $3.99 ea was $4.99
$3.99 ea was $4.99