White chocolate ganache is a smooth, creamy mixture of white chocolate and double cream, used for cake fillings, coatings, and drips. Made by heating cream and mixing it with chopped white chocolate, it creates a rich and velvety texture. Perfect for creating sharp cake edges, or a more rustic look.

White chocolate ganache is the superior choice for wedding cakes, offering a smooth, luxurious finish that buttercream simply can't match. Its stability ensures sharp edges and a flawless look, making it perfect for elegant designs. Unlike buttercream, which can be overly sweet and prone to melting, ganache provides a rich yet balanced flavour with a velvety texture. It also holds up better in warmer temperatures, ensuring your cake looks pristine throughout your wedding day. If you want a polished, professional finish with a decadent taste, white chocolate ganache is the way to go.

I love using white chocolate ganache because it provides a silky-smooth finish, enhances the flavour of the cake with its rich yet subtle sweetness, and offers superior stability compared to buttercream. Its versatility allows for beautifully sharp edges and a flawless base for decorating, making it my go-to choice for creating elegant and visually stunning wedding cakes.