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Discussion Starter · #1 ·
Are there differences between a cake covered with a glaze (chocolate, butter and corn syrup) as oppose to a cake covered with a ganache (cream and chocolate) ? Is one easier to work with? Shinier? Longer lasting?.... I could really use help on this having never work with glaze before.



Thanks!
 

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cream and chocolate sounds yummy-er :lips: :lips: :lips:

maybe the glaze would sweat less in the cooler?
 

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Discussion Starter · #5 ·
Great I'll keep using a ganache on my cakes.


Thank you everyone!
 
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