Easy Layer Cake and Ganache
By Wilton
ITEM # 1479260P3
Easy Layer Cake and Ganache
By Wilton
ITEM # 1479260P3
Print Description
Crafting Time:
3-5 Hours
Skill Level:



  • Wilton® food-crafting supplies:
    • Meringue Powder
    • Color Right™ Performance Color System (see Colors Tinted below)
    • 12-pc. Cupcake Decorating Kit (tips 2A, 4B , disposable decorating bags used)
    • Couplers (3 needed)
    • Flower Decorating Tip Set (tips104, 224 used)
    • Decorating Tips: 12, 3, 1, 2D, 21
    • Flower Nail Templates (optional)
    • Pre-cut Icing Flower Making Squares
    • 1-1/2" No. 7 Flower Nail
    • 6-pc. Flower Former Cups
    • 15.25"x10.25" Cookie Sheet
    • Parchment Paper
    • Marvelous MeringuesTM Meringue Mix (makes 24 cookies)
    • 3-pc. Brush Set
    • 14-1/2" x 20" Cooling Grid
    • Bright White Candy Melts® Candy (4 oz. needed)
    • Primary Candy Color Set
    • 9" Angled Spatula
    • Easy Layers! 8" Round Pan Set
    • Creamy Decorator Icing – 4-1/2 lb. tub (3 cups needed)
    • 11" Straight Spatula
    • Royal Icing Recipe (6 cups needed) [link to recipe on joann.com]
    • Freezer paper
    • 14-1/2 oz. package yellow cake mix
    • Basic Ganache recipe


      COLORS TINTED Royal Icing
    • Use Color Right base color to make the following ultra-concentrated color:
      • Orange: 1/4 cup white royal icing + 1 C + 3 Y
      • Combine 1 tablespoon ultra-concentrated Orange with 1 cup white royal icing to make Pastel Orange. Save any remaining ultra-concentrated icing for another use.

      • Use Color Right base colors and QuickCount™ color formulas to tint royal icing in the following shades:
        • Spring Pink: 2 cups white royal icing + 27 P + 1 BK
        • Summer Teal: 2 cups white royal icing + 6 B + 1 Y
        • Reserve 1 cup royal icing white
        1. At least 2 days in advance, tint royal icing, following formulas above. Place tinted icing in decorating bags fitted with couplers.
        2. Also 2 days in advance, make royal icing flowers. For each flower, attach a flower template, if using, and an icing square to the flower nail. Make the following flowers in a variety of icing colors:
          • Pipe two tip 104 roses with tip 12 bases.
          • Pipe one tip 104 five-petal flowers with tip 3 dot center.
          • Pipe two tip 104 pansies with tip 1 string loop centers.
          • Pipe three tip 224 drop flowers with tip 1 centers.
          • Pipe two tip 2D drop flowers with tip 1 centers.
        3. Remove flowers on icing squares from flower nail to small flower former cups; allow to dry overnight.
        4. 1 day in advance, make meringue cookies. Line cookie sheet with parchment paper. Prepare meringue mix following package instructions for making cookies. Prepare four decorating bags with tips 12, 2A, 4B and 21. Place 2 drops Color Right Yellow Base Color onto the inside of one of the decorating bags; use brush to paint drops along the side of the bag to the bottom. Repeat with pink and blue base colors. Fill with a third of the meringue mixture. Repeat with remaining decorating bags. Pipe meringue mixture onto prepared cookie sheet. Bake and cool following package instructions.
        5. Make candy curls. Melt white Candy Melts candy following package directions. Tint teal using blue and yellow candy color. Cut 3 triangles from freezer paper: 5" x 3", 4" x 3", 1" x 3". Working with 1 triangle at a time, spread thin layer of teal candy onto shiny side of paper; curl paper for desired look, holding until the shape holds, about 30 seconds. Repeat with remaining triangles. Chill until firm, 10-15 minutes. Carefully peel paper from candy.
        6. Bake and cool cake following pan set instructions. Stack and fill cake layers with Creamy Decorator Icing.
        7. Ice cake. Lightly ice cake, allowing the cake layers to show through. Prepare ganache. Spoon over top of cake, allowing it to drip down sides. Chill to set, about 30 minutes.
        8. Decorate cake. Insert candy curls into top of cake, supporting with icing if needed. Arrange royal icing flowers and meringue cookies, attaching with dots of icing if needed.

        Makes 10-12 servings.

        Basic Ganache


        • Wilton food-crafting supplies:
          • Dark Cocoa Candy Melts candy (12 oz.), chopped
          • 1/3 cup heavy whipping cream

          In saucepan, heat cream just to boiling point. Do not boil. Remove from heat and add chopped Candy Melts, stir until smooth and glossy. Use as directed.
          Makes about 1-3/4 cups.