Simple

Call me old fashioned but I simply adore the look of these cakes. They hark back to days gone by. Tea, manners and ones best frock!

The flowers are in store now. To ice the cakes use a royal icing or a simple glaze of melted butter, pure icing sugar and water. Tint with Wilton "Teal".

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Ganache

What would the world be without ganache? It is rich, velvety, glossy and oh so easy to use!
Ganache transforms a sweet little cupcake into a sumptuous treat. I keep it simple. Equal parts chocolate and cream. Bring the cream to bubble stage and remove from the heat. Stir in even sized chocolate pieces. My favourite part is the stirring. Watching the cream gradually become brown and then....suddenly, I have a bowl filled with molten bliss! I like to cover my ganache and leave it at room temperature overnight, but if you are short of time you can pop it into the fridge. The rest is up to you!

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