You will learn how to make you very own Ganaché from scratch and you will be covering your own baked cake which you have brought along to the studio. You will also be shown how to make traditional ACS butter cream which will be applied to layer & stack your cakes. What you will learn: • To make ACS traditional butter cream • Learn to make White or Milk Chocolate Ganaché • Learn how to split, level and layer your cake with butter cream, then covered with Ganaché • How to then cover your ganached cake with fondant/regal-ice • Learn how to make a sugar flower to dress your finished cake • Trim cake with ribbon and a neat small bow if desired.