Christmas Yule/Log cake 2016 (1) by Angela Seah Thulin

My First Christmas log cake of the year 2016 -

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.328444387362161.1073741841.233664896840111/625851234288140/?type=3&theater

Chocolate roll cake with Chantilly cream topped with white chocolate snowflakes

Part (A) - deco
Icing powder 
White chocolate
X'mas deco

Part (B) - filling
300ml of heavy cream
2-3 tbsp of granulated sugar
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins). 

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg white
2 tbsp sugar (30g)
1 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add the corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first.
2. Part (C) - Whisk the egg yolks and sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (batter will look runny).
3. Then do Part (D).
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
7. Release the roll, spread filling on it and roll it back the same way again.
8. Pipe your exterior design as you like. I spread the cream all over and then deco. Back into the fridge to chill before you cut.

Halloween Swiss Roll by Angela Seah Thulin

Only for the brave ones ... 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/598820493657881/?type=3&theater

Orange flavour Swiss roll 

Recipe -

Part (A) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp of orange cloudy (pic shown below)
*Whisk till trails form/creamy and chill in fridge.

Part (B)
3 large egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1/2 tsp vanilla essence 

1 tsp of orange cloudy
60g cake flour, sieve

Part (C)
3 large egg white
2 tbsp sugar

1/4 tsp cream of tartar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white with cream of tartart until soft peak then add sugar and continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill in fridge.
2. Part (B) - Whisk the egg yolks and sugar until light and fluffy (couple of minutes). Then add water, vegetable oil, vanilla essence and whisk till mixed. Add the sifted cake flour and whisk till well-mixed (batter will look runny).
3. Then do Part (C).

4. Scoop 2 tbsp from Part B and 2 tbsp from Part C into a small bowl, add black food coloring and mix them gently and pour into piping bag. Proceed to pipe your spider web. Then freeze it for 20 minutes or until your spider web have hardened.

*Preheat your oven now at 170degree celsius.

5. After 20 minutes - In 3 additions, take the part (C) and FOLD in to Part (B) till well-combined. Add orange coloring if desired and gently fold in again.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly. Chill in the fridge.
8. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

5 Minutes Chocolate Roll Cake by Angela Seah Thulin

5 ingredients and just 5 minutes to bake this!! 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526296440910287/?type=3&theater

5 Minutes Roll cake - http://platepalate.blogspot.sg/2016/05/5-mins-roll-cake-by-angela-seah-thulin.html

Ingredients
3 eggs
1 tsp baking powder
1.5 tbsp cocoa powder
100g sugar (I reduce to 75g)
50g potato flour

Ganache
150g semisweet chocolate
90ml heavy cream (36% fat content)
5g butter
*In a small pot in medium heat, bring the heavy cream to a simmer. Remove from stove and add chocolate and butter in. Stir after 30 seconds until smooth. Let it cool completely before using.

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour, cocoa powder and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some sugar or cocoa powder on it. Set aside. This is to be used for flipping the roll cake after it is baked. 
3. Whisk the eggs and sugar till very light and extra fluffy. 
4. Add the sifted flour, cocoa powder and baking powder in. Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately from baking tray and flip it over to the tray that has sugar/cocoa powder on it. Then roll it up. Set aside to cool completely.


Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. My mother in law baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
3. As soon as you are done with step 4 - You will need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
4. If you do not want sugar on the roll, prepare a damp cloth instead (referring to step 2).
5. As i do not eat cream, I used some of the ganache as the filling. Then cover the entire roll with the remaining ganache. 

So fluffy!

It's incredibly SOFT!

5 Minutes Roll Cake by Angela Seah Thulin

I first had this roll cake at my mother-in-law place during Easter gathering this year 2016. She served this as a dessert to us - each with 2 slices of roll cake, topped with a slice of peach and a scoop of ice cream. I couldn't believe how soft and airy it was (scroll down to the last pic). I have never had such a soft roll cake before. I was really amazed by it and i knew i had to ask for the recipe. The flour she used was somewhat incredible to believe. That could be the reason to result such softness. So far, I have not heard anyone using it for baking. Not just that, only 4 ingredients are needed for this roll cake only!! So, I tried baking. The roll cake is soft and i think it has a little different texture from my swiss roll recipe. However I did not achieve my mother-in-law's standard. Technique plays a very important role here too. 

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.469365889936676.1073741844.233664896840111/526096310930300/?type=3&theater

This is a basic recipe for light roll cake suitable to serve with cream or ice cream.

Ingredients
3 eggs
1 tsp baking powder
100g sugar (I reduce to 75g)
50g potato flour

Steps -
Preheat oven to 250 degree celsius.
1. In a bowl, sift the flour and baking powder. Set aside.
2. In a big oven tray lined with parchment paper, spread some caster sugar or icing powder on it. Set aside. This is to be used for flipping the roll cake after baked. 
3. Whisk the eggs and sugar until very light and extra fluffy. 
4. Pour in the sifted flour and baking powder or any other liquid (opt. vanilla essence). Fold it in gently until well mixed. Do not over fold. 
5. Pour the batter onto your 10x10 baking tray lined with parchment paper. Bake at 250 degree celsius for 5 minutes. 
6. Remove immediately to flip it over to the tray that has sugar/icing powder on it. Then roll it up.

Notes - 
1. For step three - I whisked using a hand mixer and did it for 10 minutes.
2. Sugar level - my mother in law reduced the sugar to 75g so i followed and i used caster sugar.
3. She baked at 250 degree celsius for 5 minutes while i baked at 210 degree celsius for 7 minutes.
4. As soon as you are done with step 4 - You need to send in to bake immediately. Such potato flour has to be baked straight away otherwise the flour will sink and form a chewy base.
5. If you do not want sugar on the roll, prepare a damp cloth instead (step 2).
6. I added 1 tsp vanilla essence at step 4.

This is roll cake texture from my MIL's bake.

Easter Swiss Roll by Angela Seah Thulin

For this festival, small kids in Sweden deco themselves as witches. Welcome the Spring flowers and pastel colors like these. Seeing these colors, it simply brighten my day up! I'm excited for i know it will be midsummer holiday soon..

Chocolate Swiss roll with Chocolate almond eggs & marshmallow 

To make the swiss roll - 

Part (A) - toppings
Easter chocolate eggs
Marshmallow

Part (B) - filling/piping
200ml of heavy cream
2.5 tbsp of granulated sugar
*Whisk till creamy and chill in fridge.

Part (C)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (D)
3 egg whites
2 tbsp sugar (30g)
Pinch of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first
2. Part (C) - Whisk the egg yolks n sugar till fluffy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny). Set aside.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cool..
7. Release the roll, spread filling on it and roll the same way again. Scoop the rest of the filling into piping bag and deco. Finish with easter chocolate eggs and marshmallow. Back into the fridge to chill before you cut.

Have a great celebration, everyone! Cheers ...

Christmas Yule/log cake (4) 2015

My son requested for lychee roll cake again!!

Reference link - http://platepalate.blogspot.se/2015/12/lychee-snowflakes-roll-by-angela-seah.html

Part (A) - filling
250ml of heavy cream (34-36% fat)
3 tsp granulated sugar
2 tbsp lychee juice from can

1 tsp lychee essence

Some lychee fruit from the can and cut into bite size pieces

*Whisk all the above ingredients except lychee fruit till trails formed/creamy (3-4mins) then chill in fridge.

Part (B) - batter
4 egg yolks
2.5 tbsp sugar
80ml water
60ml vegetable oil
1 tsp vanilla essence
80g cake flour, sieve

*Coloring

Part (C) - meringue
4 egg white
2.5 tbsp sugar 

1/4 tsp cream of tartar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy. Then add cream of tartar and continue whisking till soft peak forms. Add sugar in gradually follow by corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A and chill in fridge.
2. Then do Part (B) - Whisk the egg yolks n sugar till fluffy and pale light in color. Then add water, vegetable oil, vanilla essence n quick whisk till mixed. Add the sifted cake flour in and quick whisk till well-mix.
3. Then do Part (C)
4. Scoop 2 tbsp of batter and 2 tbsp of meringue into a small bowl, mix them up gently and pour into piping bags. Proceed to pipe your snowflakes. Then freeze it for 20 minutes or until your snowflakes have harden.

*Preheat your oven now at 170degree celsius.

5. Add coloring to your batter and mix gently till well corporated.

6. In 3 additions - scoop 1/3 of your meringue part (C) and FOLD in to colored batter Part (B) till well-combined. 

7. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
8. Dust some icing powder on the top. Roll it tightly together with the baking paper. Let it chill in fridge to cool faster.
9. Release the roll, spread the chill filling on it, top with lychee fruit and roll the same way again. Back into the fridge to chill for hours before you cut.

Notes -

1. Every oven temperature varies. Mine was baked at 160 degree celsius for 16 minutes.

2. I used Wilton violet coloring.

3. Alternatively, you may bake the snowflakes design at 170 degree celsius for 2 to 2.5 minutes. Then remove from oven and pour batter in gently.

Christmas lychee log cake 2015 (3) by Angela Seah Thulin

Part (A) - filling
250ml of heavy cream (34-36% fat)
3 tsp granulated sugar
2 tbsp lychee juice from can

1 tsp lychee essence

Some lychee fruit from the can and cut into bite size pieces

*Whisk all the above ingredients except lychee fruit till trails formed/creamy (3-4mins) then chill in fridge.

Part (B) - batter
4 egg yolks
2.5 tbsp sugar
80ml water
60ml vegetable oil
1 tsp vanilla essence
80g cake flour, sieve

*Coloring

Part (C) - meringue
4 egg white
2.5 tbsp sugar 

1/4 tsp cream of tartar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till foamy. Then add cream of tartar and continue whisking till soft peak forms. Add sugar in gradually follow by corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A and chill in fridge.
2. Then do Part (B) - Whisk the egg yolks n sugar till fluffy and pale light in color. Then add water, vegetable oil, vanilla essence n quick whisk till mixed. Add the sifted cake flour in and quick whisk till well-mix.
3. Then do Part (C)
4. Scoop 2 tbsp of batter and 2 tbsp of meringue into a small bowl, mix them up gently and pour into piping bags. Proceed to pipe your snowflakes. Then freeze it for 20 minutes or until your snowflakes have harden.

*Preheat your oven now at 170degree celsius.

5. Add coloring to your batter and mix gently till well corporated.

6. In 3 additions - scoop 1/3 of your meringue part (C) and FOLD in to colored batter Part (B) till well-combined. 

7. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
8. Dust some icing powder on the top. Roll it tightly together with the baking paper. Let it chill in fridge to cool faster.
9. Release the roll, spread the chill filling on it, top with lychee fruit and roll the same way again. Back into the fridge to chill for hours before you cut.

Notes -

1. Every oven temperature varies. Mine was baked at 160 degree celsius for 16 minutes.

2. I used Wilton sky blue coloring

Christmas Yule / Log cake 2015 (1) by Angela Seah Thulin

My first log cake for year 2015!

Part (A)

Icing powder or snow powder
X'mas deco
Chocolate shaved

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
1 tsp vanilla extract
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then chill in fridge.

Part (B) - coating

350ml of heavy cream
4 tbsp of granulated sugar
1-2 tsp strawberry emulco paste 

Opt - drops of food coloring
*Whisk the heavy cream & sugar then add strawberry paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar 

80ml water
60ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar 
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar and continue whisking. Then add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part B first and chill them in fridge.
2. Part (C) - Whisk the egg yolks and sugar till light and fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mix. Add cake flour and whisk all till well-mix (will look runny).
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - using a spatula or balloon whisker, take the part (D) and FOLD in to Part (C) till well-combine. 
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and wrap with the parchment paper. Freeze for ten mins. 
7. Release the roll, spread filling on it and roll the same way again. 
8. Pipe your exterior design as you like. Back into the fridge to chill before you cut.

Notes - Every oven is different. I baked at 160degree for 14mins.

Mango-lime swiss roll by Angela Seah Thulin

This is a very easy recipe. You could even use this recipe on any other flavors you like. Actually my swiss roll is supposed to be in black. I wasn't prepared to bake but since I bought a new flavor oil essence from a baking store here in Sweden and also a small bottle of black food coloring, i went ahead with it. But somehow the coloring turned out to be grey. I'm getting anxious as i need black color to bake a cake for my son. I thought grey looks ugly but my son finished the whole roll leaving us the front and last piece!

Mango-Lime Swiss roll 

(trying on colors & new flavor from a Sweden brand)

Recipe: 

Part (A) - filling
180ml of heavy cream
2 - 2.5 tbsp of granulated sugar
Few drops of mango-lime essence or 1 tsp other flavoring
*Whisk till creamy (3-4mins) and chill in fridge.

Part (B)
3 med egg yolks
2 tbsp sugar
60ml water
45ml vegetable oil
1 tsp vanilla essence or similar flavor as above
60g cake flour, sieve

Part (C)
3 med egg white
2 tbsp sugar
Pinch of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first, then chill.
2. Part (B) - Whisk the egg yolks n sugar till frothy. Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and whisk till well-mix (will look runny).
3. Then do Part (C)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (C) and FOLD in to Part (B) till well-combined. Add coloring and gently fold in again.
5. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Chill/let it be till cooled.
7. Release the roll, spread filling on it and roll the same way again. Back to the fridge to chill before you cut.

Pandan Coconut roll with coconut cream filling by Angela Seah Thulin

My son requested for this roll again. Easy and yummy! If you like coconut and pandan taste then this is something for you. The fragrance of pandan and coconut - they are good combination! You ought to try this soft texture roll.

Link - 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/344046302468636/?type=1&theater

Ingredients -
5 pandan leaves
Some water
*Blend the above to achieve 40ml pandan juice

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
42g coconut cream powder
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then fold the powder in and chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar
40ml coconut milk
40ml pandan juice
50ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy.  Then add pandan juice, coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.

Enjoy!

Rainbow Swiss roll with lemon filling by Angela Seah Thulin

Soon we are coming to the end of year 2014. It has been a very challenging year for me. To understand new Culture and be in a totally new enviroment (Singapore vs Sweden)... I am hoping year 2015 will be as colorful and fruitful as this Rainbow Swiss roll.. Happy New Year and prosperous 2015..

Rainbow Swiss roll

Part (A)
200ml heavy cream
2 tbsp sugar
1 tsp lemon paste
*Whisk the heavy cream & sugar then add lemon paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (B)
5 egg yolks
70g sugar
1.5 tsp lemon paste
1/2 tsp lemon zest
1/2 tsp vanilla essence
*Whisk the egg yolks then slowly add the sugar in and beat till slightly thickened n batter will become light yellow. Add lemon paste, zest, vanilla essence and give a gentle whisk. Set aside.

Part (C)
5 egg whites
70g sugar
1/4 tsp cornflour
*In a clean metal bowl, whisk the egg whites till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed.

Part (D)
2 tbsp oil
90g cake flour, sieve
1 tsp baking soda

Steps -
1. Do part A first and let it chill in fridge.
2. Do part B and then set it aside.
3. Do part C.
4. Take part B and slowly pour the batter in to part C (in two additions) and use folding method to fold the batter till well-mix.
5. Then add sieved cake flour and baking soda in and fold till mix.
6. Then add oil and fold it in till well-mix.

*Preheat your oven now - 180degree celsius

7. Divide the batter into equal portions and add drop of coloring accordingly.

8. Pipe them in horizontal line on baking paper.

9. Bake at preheated Oven for 10-12mins.
10. Remove from oven and roll it tightly and let the paper wrapped with it. Freeze for ten mins.
11. Release the roll, spread filling on it and roll the same way again.
12. Back into the fridge to chill before cut.

Note: These are the five colors that i used - rose pink, orange, yellow, apple green and sky blue. My colors seem to be alittle too pale. I suggest using darker colors.



And this is the lemon paste i used >>>



And with the leftover batter, i made another roll with nutella as filling. It is much easier to slice only after being chilled in fridge overnight.





Enjoy!

Chocolate Ganache Christmas Yule/Log cake by Angela Seah Thulin

For Chocolate Lovers!

With the failproof swiss roll recipe, here I am again with another log cake! And finally it's Christmas! This day we will have our own Christmas meal at home. I had to have at least a log cake on my table even though Swedish don't celebrate with that. So on this special occasion, I baked a chocolate cake since chocolate is my favorite. I can indulge more more more! I thought it wouldn't go well with nutella spread coated with chocolate ganache BUT I was wrong! My husband said that it was a very rich chocolate taste (a little hint of the nutella) and the ganache gives a cooling and soft smooth feeling.

Tataaa!!!

Recipe -

Part (A)
Icing powder or
White chocolate, shred by potato shredder
X'mas deco

Part (B) - filling
Nutella - about 200g or more

Part (C) - coating with Ganache
1/2 cup heavy cream
130g semi sweet chocolate
*Using double boil method, cook the milk till gently boil and remove from heat. Pour chocolate in and stir till creamy n thick. Then set aside and stir occasionally.

Part (D)
3 egg yolks
2 tbsp sugar (30g)
60ml water
45ml vegetable oil
1/2 tsp vanilla essence
1 tbsp cocoa powder, sieve
60g cake flour, sieve

Part (E)
3 egg white
2 tbsp sugar (30g)
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Prepare your Part B
2. Then do Part C
3. Part (D) - Whisk the egg yolks n sugar till fluffy.  Then add water, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour and cocoa powder to it and whisk till well-mix (will look runny).
4. Then do Part (E)
*Preheat your oven now at 170degree celsius.
5. In 3 additions - take the part (E) and FOLD in to Part (D) till well-combined.
6. Pour onto a 10x10 baking tray lined with baking paper. Into the oven and bake for 14mins.
7. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be for few mins or till cooled.
8. Release the roll, spread nutella filling on it and roll the same way again.
9. Give the ganache a stir and pour over the cake. Start from the center and slowly pour outward. Allow it to set and cool. Ganache will harden when cooled.
10. Back into the fridge to chill before cut.

Have a blessed Christmas, all <3