New This Month

Ganache Glaze

Use this recipe to make our Pansy Cake.

  • Yield: Makes 3 cups
cake with pansy icing detail

Source: Martha Stewart Living, March 2004


  • 12 ounces best-quality semisweet chocolate, finely chopped
  • 1 3/4 cups heavy cream


  1. Put chocolate in a medium bowl, and set aside. Heat cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer.

  2. Pour cream over chocolate; let stand 5 minutes. Stir until smooth and glossy. Let cool, stirring occasionally, until thickened, about 15 minutes. Use immediately

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