Used to make sugar flowers, the benefit of DIY it that it's much whiter and has finer results that store bought paste (Also known as gum paste).
This is a simple syrup we use to soak our cakes to keep them moist, many bakers have different versions of the same sugar syrup.
White chocolate ganache is sweeter than dark chocolate and we combine it with white cakes, carrot cakes etc. White chocolate ganache is less stable that chocolate ganache so we are less comfortable using it in hot weather and for complex cakes. You can choose either the stove top or microwave method to make your ganache.
The ideal chocolate for making ganache is a couverture variety with a cocoa content of 43-63%. In cold weather you might have to add a touch more cream or reduce the chocolate a little bit so that your ganache isn’t too hard. If you can’t find couverture chocolate, try dark chocolate from the baking section of the supermarket. You can choose either the stove top or microwave method to make your ganache.
At Planet Cake we use this particular recipe for lace piping, we like to make our own royal icing to pipe with as it is firmer and holds its form better, it is also whiter. (Don't get this royal icing recipe confused with recipes to decorate cookies etc)