In this tutorial I demonstrate how to create a three colourful mini dripping ganache cakes topped with homemade ice cream cone cake pops. \rbr\rbrTo purchase the custom cake toppers, visit: \rbr\rbrCream Cheese Buttercream recipe:\rbr\rbr250 grams cream cheese\rbr250 grams unsalted butter\rbr900 grams to 1kg icing sugar powdered sugar\rbr3 tablespoons or so of milk\rbrThis above recipe can be used to fill and also to mask a cake. It holds relatively well under fondant, but if you are looking to use a frosting under fondant I would recommend a straight American Buttercream recipe.\rbr\rbrAmerican Buttercream recipe:\rbr500 grams unsalted butter\rbr900 grams to 1kg icing sugar powdered sugar\rbr1 teaspoon vanilla extr\rbr3 to 4 tablespoons milk\rbr\rbrWhite chocolate ganache recipe:\rbr300 grams white chocolate\rbr100 grams heavy whipping cream\rbrI also add about 1 teaspoon of vegetable oil to stop the chocolate from seizing once I add in the gel food colour. You can add in powdered food colour into your ganache instead and this will not seize. If you use powdered food colour, then there is no need to add in the vegetable oil.\rbr\rbrIn these video tutorials, I normally use Bakels Premixes to save on time.\rbr (Bakels is a bakery grade cake premix. Another great one is Allied Mills)\rbr\rbrIf you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.\rbr\rbrMUD CAKE:\rbr\rbr\rbrWHITE CHOCOLATE MUD:\rbr\rbr\rbrCHOCOLATE BUTTER BASED CAKE:\rbr\rbr\rbrRED VELVET BUTTER BASED CAKE:\rbr\rbr\rbrVANILLA BUTTER BASED CAKE:\rbr\rbr\rbrI use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.\rbr\rbrSOFT SPONGE CAKE:\rbr\rbr\rbrAMERICAN BUTTERCREAM RECIPE:\rbr\rbr\rbrThanks guys for watching! I hope you enjoyed this video tutorial, the design is inspired by the very talented cake created by Katherine Sabbath.\rbr\rbrCatch you guys again soon!\rbr\rbrLove,\rbrRosie\rbr\rbrfor business enquiries, please cont rosiesdessertspot@gmail.