Frosting & Icings

Chocolate Ganache: chop the chocolate pieces. Bring the cream to a boil. Immediately pour the cream over the chocolate. Let it sit for a few minutes. Slowly stir until all the chocolate is thoroughly melted, about 2 minutes. Cool to room temperature until just thickened, about 15 minutes. Pour over the cake or cover and store in the refrigerator for up to 2 weeks.

Meringue Buttercream: Whisk sugar and egg whites in a large heatproof bowl set over a pan of simmering water until sugar is dissolved, 2 to 3 minutes. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks and mixture is fluffy and cooled, about 10 minutes. Reduce speed to medium-low, and add butter several tablespoons at a time, beating well after each addition (meringue will deflate slightly as butter is added). Add vanilla, beat until frosting comes together, 3 to 5 minutes. Beat on the lowest speed until air bubbles diminish, about 2 minutes. Stir with a rubber spatula until frosting is smooth. You can refrigerate the buttercream in an airtight container up to one week. Before using, bring it to room temperature and stir with a rubber spatula to smooth.

Buttercream for flowers: Mix all together until smooth. Using tips and bags pipe flowers onto small squares of wax paper. Freeze flowers until ready to use. Carefully remove wax paper and place on cake/cupcake.