Enchanted Cakes By Yvette1

Enchanted Cakes By Yvette1 I teach hobby bakers & new cake biz owners to ganache, stack, fill & decorate cakes. Online courses and tutorials.
🎉get the ultimate ganache bundle ⤵️ Elegant.
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Sophisticated. Inspiring. Wedding & Celebration Cakes. Email us today for a friendly quote at [email protected]

Located at Shellharbour, NSW

Please note all products contain gluten, eggs & dairy and may contain nuts & soy.

17/06/2026

I used to think making white chocolate ganache was just like making dark chocolate ganache with different chocolate.

But then I'd walk into the kitchen the next morning ready to decorate and immediately know something wasn't right.

I gently touched the side of the cake and the ganache felt sticky.

My scraper dragged instead of gliding and my edges no longer looked as sharp.

And I couldn't work out what I was doing wrong.

Turns out I was making the same mistake a lot of cake makers make.

White chocolate ganache needs a totally seperate set of rules.

👉 Comment CHOCOLATE if you've ever had white chocolate ganache make you question everything and I’ll show you my complete solution.



How do I make white chocolate ganache?
Why is my white chocolate ganache not setting?

17/06/2026

👉 comment GANACHE

17/06/2026

First SHARE this 👉

Sharp edges aren’t created with a fancy scraper or expensive tools.

They start with one thing: ganache.

Most cake decorators focus on technique first, but if your ganache isn’t the right consistency, getting those clean, crisp edges becomes a constant struggle. The smoother and more stable your ganache, the easier it is to achieve that professional finish.

I spent years testing different recipes and ratios before finding the one that gives me reliable results every time. Whether you’re a beginner or looking to level up your cake decorating skills, this can make a huge difference to your final cakes.

✨ Consistent texture
✨ Easier smoothing
✨ Sharper edges
✨ More professional-looking finishes

Comment GANACHE for the link to the exact ganache recipe and product I use.



âť“How do you get sharp edges on a cake?
âť“What is the best ganache recipe for cake decorating?
âť“Why is my ganache too soft for sharp cake edges?

You know that feeling when you pipe something once and it looks great...Then you try it again and it looks completely di...
17/06/2026

You know that feeling when you pipe something once and it looks great...

Then you try it again and it looks completely different?

Most cake makers don't need more information.

They need more practice.

The right kind of practice.

Something exciting is coming on Friday. 9am.

👉 Comment JOIN and be first in line when I reveal it.

17/06/2026

👉 comment BUTTERCREAM 🤗

17/06/2026

If your piping looks perfect…

and then slowly loses shape while you’re still decorating…

this is where it gets frustrating.

Because you start thinking it’s you.

That you need more practice.

Better technique.

A different piping tip.

So you try again and again and nothing changes.

This is one of the most common things I see online.

And it’s not your piping.

Your buttercream is literally softening while you’re using it.

From your hands.🙌 �From the pressure.�From the way it was made.

That’s why it feels inconsistent.

A quick fix that helps immediately:

Cool your hands between pipingďż˝ or wrap your piping bag in something cool.

You’ll feel the difference straight away.

But that’s only one part of it.

When your buttercream is structured properly, everything becomes easier.

Your piping holds.
Your designs stay clean.
And you stop second guessing every move.

👇Comment BUTTERCREAM and I’ll show you the full method I use.



How do I make smooth buttercream?
How do stop my buttercream from going soft when I pipe?

If your piping looks perfect…and then slowly loses shape while you’re still decorating…this is where it gets frustrating...
17/06/2026

If your piping looks perfect…

and then slowly loses shape while you’re still decorating…

this is where it gets frustrating.

Because you start thinking it’s you.

That you need more practice.

Better technique.

A different piping tip.

So you try again and again and nothing changes.

This is one of the most common things I see online.

And it’s not your piping.

Your buttercream is literally softening while you’re using it.

From your hands.🙌 �From the pressure.�From the way it was made.

That’s why it feels inconsistent.

A quick fix that helps immediately:

Cool your hands between pipingďż˝ or wrap your piping bag in something cool.

You’ll feel the difference straight away.

But that’s only one part of it.

When your buttercream is structured properly, everything becomes easier.

Your piping holds.
Your designs stay clean.
And you stop second guessing every move.

👇Comment BUTTERCREAM and I’ll show you the full method I use.



How do I make smooth buttercream?
How do stop my buttercream from going soft when I pipe?

17/06/2026

Comment GANACHE 👉

17/06/2026

Let’s talk ratios.

Do they really make or break your ganache??

I mean, ratios work. They are designed to work.

So don’t always blame your ratio.

Check your ratio and start there.

If your ratio is right, move onto your ingredients and temperature. Because they could be the reason why your ganache isn’t setting firm.

👉 comment GANACHE and I’ll send you the link to my complete ganache system so you get firm setting ganache every time.

For the past few months, I've been working on something that I wish I'd had when I first started learning buttercream pi...
17/06/2026

For the past few months, I've been working on something that I wish I'd had when I first started learning buttercream piping.

Something designed to help you practise with purpose.

Something that takes the guesswork out of what to practise next.

And something that helps turn "I hope this works" into "I know how to do this."

It's almost ready.

If you love buttercream piping, you're going to want to see this.

👉 Comment JOIN and I'll make sure you're one of the first to hear about it. 💕

Address

Shellharbour, NSW
2529

Telephone

+61402229161

Website

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