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WHO IS THIS COURSE FOR?
This course is for intermediate to advanced Cake Designers.
Anyone already confident in baking and filling their cakes but wants to gain confidence in Ganaching and start using the Panelling method to ice their cakes to the highest possible standards.
At the end of this course, you will have taken your Ganache game to the next level between learning the basic science behind it all and my failproof technique for consistent straight and sharp edges finished cakes.
You will also be equipped to ice your cakes flawlessly in Fondant, using my Rolling technique, and using the more classic Panelling Upright method for the larger cakes.
Using Panelling is most definitely the fastest and energy efficient way to get a super crisp finish, avoiding all the dreaded stretching of the fondant occurring when covering cakes the more classic way. You'll also be reducing drastically air bubbles (simply because they are easier to pop) and it will save you half the time and energy you'd usually spend in smoothing your cakes to get those perfect sharp edges.
Sneak peek this way!
WHAT YOU'LL FIND IN THIS COURSE
This course is a bundle of my best-selling class, Ganache Perfect, combined with my newest online course: The Cake Panelling Masterclass.
If you are ready to skip the Ganache course and ready to jump straight to Panelling, please check The Cake Panelling Masterclass instead.
- How to perfectly ganache a cake using Zaza Marcelle's fail proof covering method for super crisp and sharp edges
- The two panelling methods I use in my own kitchen: the 'classic' Upright method, and the Rolling method - less commonly used - which is the perfect method to work with smaller (and sometimes fiddly) tiers
- How to dowel, stack and assemble a two tiers cake. with my best tips for safe cake deliveries
Important note: this course starts at the Ganache process - it does not cover baking the sponges, making the buttercream and filling the cake process. Check FAQs for more information.
Written Material
This course is divided in different modules - each modules contains Written Content in the form of PDFs that you will be able to download and scroll through at your own pace.
In those, you will find all the methods, along with my own pro tips, a bit of technology for you to understand each topic more in depth (the role of the different ingredients used in ganache, my preferred Fondant brands, the key role of tools, how to calculate how much fondant you need, when to stack a cake for delivery, etc.)
Step-by-steps Videos
Each module is completed with step-by-step videos showing you exactly how we ice cakes at Zaza Marcelle's. This is where you'll see in details how we ganache and ice our cakes. You will be able to play, pause, go back again and again as you wish.
FAQs
Who is this course for?
All cake lovers: whereas professional or amateur. Anyone who want to improve their Cake technique, learn new cake design techniques or are simply curious to see how another cake designer does it.
How long do I get access?
Once purchased, you will have lifetime access to it. This will allow you to work at your own pace, and make the most of it!
Do I need lots of equipment?
This course is designed with professional and amateurs cake designers, so most of the equipment I use can easily be found in any cake lover's kitchen: scrapers, cake board, turntable, large fondant rolling pin, etc! The Zaza Marcelle's covering method involves (but not only) ganache plates.
You will find a "Where to find" list at the end of the course where I share my preferred suppliers.
Does this course also covers the baking and filling it processes?
No. This course starts with a cake that is already baked and filled with buttercream. You can find my baking and filling processes along with my recipes in the Modern Drip Cake Masterclass.
What type of cake can be used with the methods you teach in this course?
Any "sturdy" cake you would normally use for wedding or celebration cakes that has a sturdy base such as sponges, filled with either buttercream (I use Swiss Meringue Buttercream, but it can also be American or Italian Meringue) or ganache.
Can I download the course content?
All the PDFs are downloadable for easy access, yes. You will have to log in to access the videos however.
Can I use the course content for my own business?
ABSOLUTELY! Zaza Marcelle's online courses have been designed to help fellow cake designers (and aspiring cake designers!) in their cake journey, whether by teaching them new techniques or showing them things they already knew with a different approach.
We only ask that you respect the courses Intellectual Property (that you will be able to find at the beginning of each course), and that you do not share the course content with people who have not enrolled in Zaza Marcelle's classes.
And if you feel like tagging Zaza Marcelle on socials (@zazamarcelle), then I will be happy and honoured to re-share your work with our cake community!
