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Whipped ganache as frosting - Page 2

post #16 of 17
I use a ruler to make sharp corners...plus chilling the cake for a few minutes between working on the icing.
post #17 of 17
antonia74: any chance you could order me a block of callebaut coating chocolate (the dark chocorobe?) -- i haven't been able to get my hands on any since i quite the pastry biz over 5 years ago, and i miss it so much for making truffles icon_cry.gif . it is the BEST coating chocolate i've ever worked with. i'm completely serious...i live in toronto and i could swing by wherever you are to pick it up...just tell me how much it costs.

p.s. where do you work, and where did you go to school? icon_smile.gif
who pays any attention
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who pays any attention
to the syntax of things
will never wholly kiss you
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