Essential Ganache Guide
Make smooth, stable ganache every single time — no stress, no guessing, no wasted chocolate. A simple, proven method loved by 700+ cake makers.
Available until 22nd May 2026 — then it's gone for good.
I want this →
A quick note before we go any further
I'm closing The Cake Business Academy at the end of May, and all courses including the Essential Ganache Guide won't be continuing. Rather than just taking it down, I wanted to give you one last chance to grab it.
You'll get everything delivered via Google Drive — the video tutorial, printable PDF, and all conversion charts — straight to your inbox, instant access, yours to keep forever.
Fed up with ganache that splits, won't set, or turns into an oily mess?
You've followed recipes. You've watched videos. You've done everything right — and your ganache still isn't behaving. You're pouring chocolate down the sink, redoing cakes at midnight, and telling yourself it must be something you're doing wrong.
- Your ganache splits and you don't know how to bring it back.
- It sets too firm, or not firm enough, and you can't work out why.
- You're never sure how much ganache to make for each cake size.
- White chocolate ganache is a mystery — it never behaves the same way twice.
- You've tried different recipes and none of them give consistent results.
It's not you. It's the method you were taught. And that ends here.
Here's exactly what you get for £7
- ✓Full step-by-step video tutorial — watch exactly how I make smooth, stable ganache with nothing left out
- ✓Printable PDF guide — all my ratios, method, mixing tips and troubleshooting in one place
- ✓Conversion charts for every cake size — 4"–12" round and square, plus tall-tier charts for 6–8" tiers
- ✓Tested ratios for white, milk and dark chocolate — reliable, stable and consistent every time
- ✓Reheating and storage tips — how to fix, soften, save and reuse your ganache safely
- ✓Vegan ratios and ingredient swaps for UK, US and Europe — so it works wherever you bake
- ✓Delivered via Google Drive — yours to keep and come back to whenever you need it
Trusted by 700+ cake makers. One-time payment. Yours to keep forever.
Ready to make perfect ganache every time?
£7 — one-time payment, yours to keep forever.
Yes — I want the Essential Ganache Guide →Get both ganache guides for just £12
The Essential Ganache Guide (£7) shows you how to make perfect ganache — the ratios, the method, the consistency. The Flawless Ganache Guide (£10) shows you how to apply it for smooth sides and sharp edges. Together they cover the complete ganache process from start to finish — and you get both for less than the price of one.
Get both guides for £12 →That's £17 of guides for £12 — saving you £5
Hi, I'm Savanna
I've been making cakes for 15 years, and for a long time ganache was the thing that stressed me out most. Every batch felt like a gamble. I never knew if it would behave.
After years of trial, error, and a lot of wasted chocolate, I developed a method that works every single time. No fancy chocolate. No complicated tricks. No panic at midnight.
Over 700 cake makers have used this method to finally get consistent, reliable ganache — from hobby bakers who just want their cakes to look good, to professionals who can't afford a single batch going wrong.
Questions answered
Is it beginner-friendly?
Absolutely. If you can melt chocolate and cream, you can make this ganache. The video shows you exactly what to look for at every stage so you'll know when it's right.
Does it work for white chocolate ganache?
Yes — white chocolate ratios are fully tested and included. White chocolate behaves differently to milk and dark, and the guide addresses exactly why and how to handle it.
Does it work for vegan ganache?
Yes — fully tested vegan ratios are included, along with UK, US and Europe ingredient conversions so it works wherever you bake.
What cake sizes does it cover?
The conversion charts cover 4"–12" round and square cakes, plus tall-tier charts for 6–8" high tiers. There's also a 20% buffer built in so you never run short.
I've tried other methods and they haven't worked. Will this be different?
This isn't another recipe — it's the method that fixes grainy, oily, split, or runny ganache for good. If you've been following recipes without understanding the method behind them, this is the missing piece.
How do I access it?
As soon as you purchase you'll receive an email with your Google Drive link. The video, PDF and charts are all in there ready to go.
When does it disappear?
22nd May 2026. After that it's gone for good.
No more guessing.
Just perfect ganache, every time.
Video tutorial, PDF guide, conversion charts for every size. Trusted by 700+ cake makers. Yours for £7.
Yes — I want the Essential Ganache GuideOr get both guides together for just £12 — saving £5 →
Available until 22nd May 2026 only.