Patterns, metallics and prints transferred
directly onto tempered chocolate.

Chocolate mirror glaze cake with hazelnuts and curls

Finishes Beyond Buttercream

Glossy glazes, silky ganache, velvet finishes and other beautiful ways to transform the surface of a cake.

WAIT... THAT ISN'T FROSTING?

Raspberry layer cake with buttercream frosting on a stand.

Buttercream is wonderful, but it’s just one of many ways to finish a cake.

From glossy mirror glazes and silky ganache to velvet finishes and delicate poured glazes, there’s a whole world of techniques that can completely change the look—and even the texture—of a cake.

Some are surprisingly simple. Others invite you to try something a little more adventurous.

And none of them requires another swirl of buttercream.

Ganache, glaze, and meringue finishes beyond buttercream

WAIT... THE SAME TWO INGREDIENTS CAN DO ALL THAT?

Bowls of chocolate ganache and white buttercream frosting.

Chocolate and cream are capable of a surprising number of transformations.

Warm ganache can be poured over a cake for a smooth, glossy finish. Let it cool and thicken, and it becomes rich enough to spread or pipe. Chill it and whip it, and suddenly it's light, airy and almost mousse-like.

The ingredients barely change. The ratio, temperature and technique do.

Once you understand that, ganache stops being one recipe and becomes an entire decorating toolbox.

Three ways to transform ganache: poured, spreadable, whipped.

READY TO SKIP THE BUTTERCREAM?
One cake. A whole new way to finish it.

Next rabbit hole: molds that do the decorating.
EXPLORE MOLDS THAT DO THE DECORATING →

Patterns, metallics and prints transferred directly onto tempered chocolate.