Want to learn how to make ganache that sets firm and holds its shape even at

30°C+ and 90% humidity?

If you’ve tried the ratios, the tutorials, the free recipes, and your ganache still splits, won’t set, or melts the moment it leaves the fridge, you’re in the right place.

GET THE HEATSTABLE GANACHE FOUNDATIONS

If you're thinking about running back to buttercream, let me tell you this...

It's not you, or your climate. Almost everything out there was designed for cooler kitchens, so it simply won't work the same way in your climate. It's like wearing high heels to a marathon - wrong shoe for the job.

I know because I built my cake business in Singapore, in 35C and 90% humidity. I had the same challenges you're having now, until I worked out WHY ganache behaves the way it does, and HOW to get it to hold up in warm weather.

What's inside the course

Most tutorials stop at ratios. And ratios matter, they're where it all starts. But on their own, they won't give you ganache that holds up in the heat and humidity. That comes down to three things: temperature, timing and technique. I call this the 3T Framework, and you'll see all three running through this course.

Module 1

Introduction and The Science of Ganache

What ganache actually is, why it works, and why it's the most reliable tool a warm-weather cake maker has.

Module 2

Setting Up: Tools, Ingredients and Temperature

The equipment you need, the chocolate and cream that actually work in heat, and why temperature controls everything.

Module 3

Ratios, Method and Reheating

The exact ratios for dark, milk, and white couverture chocolate, how to calculate how much ganache you need for any cake size, and how to reheat it so it’s ready to apply to your cake.

instructional videos  |  printable PDFs  |  instant access

YES, I WANT INSTANT ACCESS

Most ganache tutorials hand you a recipe, tell you to leave your ganache for a couple of hours, then use it. But when it splits, gets too hard to spread, or turns into gloop, you're left on your own to figure out why.

This is different.

I teach you the things that actually create a firm-setting ganache, so it holds up in the heat. I call this the 3T Framework. And once you understand how it works, ganaching becomes so much easier and more predictable.

You'll know what to do, why you're doing it, and how to fix it when something goes wrong. No more frantic Google searches at 1am in the morning.

And getting this right matters now more than ever.

The last 3 years have been the 3 warmest on record, and it's predicted to keep climbing. The conditions working against your cakes aren't going away anytime soon.

When you know your cakes aren't going to melt or collapse in warm conditions, you can take on cakes you'd otherwise turn down. Tall, tiered cakes, heavy decorations, long drives, outdoor venues, the things that would have stressed you out don't anymore.

Every failed batch costs more than it used to. Chocolate and ingredient prices keep rising, so every batch that doesn't set, splits or seizes and ends up in the bin is more expensive than it was last year.

Ganache gives you the stability to handle the heat and the freedom to take on the cakes you’d have turned down before.

From bakers who were where you are now.

“What made me choose your course was that it was not just another recipe to try. It was exactly what I needed after being so desperate for something stable. If I can get it right in Singapore’s humidity, honestly anybody can.”

ASANKA, SINGAPORE

“So nice to have a solid base to put fondant onto. The texture of the ganache is so flippen satisfying, I seriously cake girl geeked out.”

VANESSA, AUSTRALIA

“I’ve struggled with ganache setting correctly. Sometimes it does, sometimes I’m not lucky enough. I’ve seen numerous classes online, I really do not know why I chose your class. I did and I do not regret it. It is well detailed and explanatory.”

MARY, UK

“The tutorial lessons were very clear, precise and filled with so much juicy knowledge that even new bakers can understand. Ganache is the new frontier for custom baking. This guide is the perfect help, simply because it was made by a baker who lives in one of the hottest regions in the world.”

TOBI, USA

From bakers who were where you are now.

What made me choose your course was that it was not just another recipe to try. It was exactly what I needed after being so desperate for something stable. If I can get it right in Singapore’s humidity, honestly anybody can.

Asanka, Singapore

So nice to have a solid base to put fondant onto. The texture of the ganache is so flippen satisfying, I seriously cake girl geeked out.

Vanessa, Australia

I’ve struggled with ganache setting correctly. Sometimes it does, sometimes I’m not lucky enough. I’ve seen numerous classes online, I really do not know why I chose your class. I did and I do not regret it. It is well detailed and explanatory.

Mary, UK

The tutorial lessons were very clear, precise and filled with so much juicy knowledge that even new bakers can understand. Ganache is the new frontier for custom baking. This guide is the perfect help, simply because it was made by a baker who lives in one of the hottest regions in the world.

Tobi, USA

You could keep piecing it together from free tutorials, YouTube videos, and recipes, hoping the next batch finally sets firm and survives the celebration. Or you could learn exactly what I worked out through years of trial and error, testing and researching, all in one day.

I pieced it together the hard way for longer than I’d like to admit, and the frustration, wasted ingredients and panic at 1am nearly made me give up on it. This course is the shortcut I wish I’d had. And if you get stuck, you can always email me.

Here's what you'll get

HeatStable Ganache Foundations

You get the entire Foundations course, where I walk you through my entire 3T Framework, step by step. Work through it at your own pace, rewatch anytime, and it's yours to keep.

Plus these bonuses

✓ Ganache Ratio Chart The exact warm-weather ratios for dark, milk and white couverture, whenever you need them.
✓ Ganache Quantity Chart Know exactly how much ganache you need for any cake size.
✓ Email Support Stuck? Email me and I'll help you work it out.

$47

USD

One-time payment. Lifetime access.

Frequently asked questions

No. A recipe just gives you the quantities and the steps, and leaves you guessing when it doesn't work. This teaches you why ganache behaves the way it does in the heat, through the science and my 3T Framework, so you can make it work every time instead of hoping it sets. You'll understand what's happening and how to fix it yourself when something goes wrong.
I worked my method out running a cake business in Singapore, in 35℃ and 90% humidity, through years of trial and error on real client cakes. This isn't theory borrowed from a cooler climate. It's the exact method I use to get ganache that holds in the worst heat there is. As my students say, if it works in Singapore's humidity, it'll work for you too.
Yes, the course is easy to understand and follow, with videos and printable PDFs to support you along the way.
Yes. If you experience warm or humid summers, or bake in a warm kitchen, the same principles apply. It was built for year-round heat, but the method works for anyone dealing with temperature challenges.
Couverture does cost more, but when you add up everything that goes into a cake, the sponges, the filling, the board, the packaging, it's a smaller part of the total than you'd think. It also gives you the best stability and the smoothest finish, which is what you want when you're working in the heat. I'll always recommend couverture for the best result, but inside the course I also show you what to look for so you can choose chocolate that suits your budget.
You can always email me. If something isn't working or you're not sure what went wrong, send me a message and I'll help you figure it out.
For the lifetime of the course, including any future updates and additions. Once you're in, you're in.

My journey with ganache started while I was trying to solve a completely different problem.

I was making cakes for clients in Singapore and struggling with stability. Tall, tiered cakes covered in fondant that would slump and sweat in the heat because buttercream wasn’t firm enough underneath. So I started searching for a more stable buttercream. I didn’t know yet that the answer wasn’t any type of buttercream at all.

It was ganache. But getting ganache to actually set and hold in the heat took me a long time to work out, and it only really clicked once I realised the answer was not a better ganache recipe. The real ah-ha moments came from understanding the science of why ganache behaves the way it does. And it’s exactly what I teach you now.

I’m Veronica, founder of Wattle and Orchid. I help warm-weather cake makers cut through the stuff that doesn’t apply to them and focus on what actually works.

My journey with ganache started while I was trying to solve a completely different problem.

I was making cakes for clients in Singapore and struggling with stability. Tall, tiered cakes covered in fondant that would slump and sweat in the heat because buttercream wasn’t firm enough underneath. So I started searching for a more stable buttercream. I didn’t know yet that the answer wasn’t any type of buttercream at all.

It was ganache. But getting ganache to actually set and hold in the heat took me a long time to work out, and it only really clicked once I realised the answer was not a better ganache recipe. The real ah-ha moments came from understanding the science of why ganache behaves the way it does. And it’s exactly what I teach you now.

I’m Veronica, founder of Wattle and Orchid. I help warm-weather cake makers cut through the stuff that doesn’t apply to them and focus on what actually works.

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