GANACHE PERFECT

Finally understand ganache - and use it to create sharp, elegant cakes.

The Course

Ganache Perfect is for cake makers who want those beautifully clean, straight, professional-looking cakes (the kind where the edges are sharp and the sides are smooth).

Inside, I teach you my full covering method, the exact technique I’ve used for years in my studio to get flawless finishes without stress or guesswork.
And because I’m a patisserie girl at heart, we also dive into the why behind ganache, so you stop fighting it and start working with it.

If you’re ready to make ganache feel easy, predictable, and actually fun - you’re in the right place

Who This Class Is For

✔ Intermediate cake designers

You’ve worked with ganache before, you already know how to stack and fill a cake - now you want to elevate your results with clean, sharp, consistent ganaching.

✔ Professionals who want more control + new flavours

If you still find ganache unpredictable, or you want reliable application techniques and new filling recipes, you’ll love this class.

A little note: This class focuses on using ganache to finish cakes.
Baking, stacking, and levelling aren’t covered here. If you want to pair ganache with my Panelling Masterclass however, check out my special offer in the FAQs

✔ Beginners with ambition

You’re welcome here!
Just know this isn’t a “Ganache Basics 101” class - you may take things a little slower, but the foundations you’ll learn will set you up for long-term success.

What You’ll Learn

A quick overview of what you’ll walk away with:

What ganache actually is - and how emulsions work
My go-to ganache for covering cakes
Why filling ganache and covering ganache should not be the same
Ingredient roles so you can troubleshoot confidently
My signature upside-down covering method for razor-sharp edges
A quantity guide for different cake sizes

BONUS: My fruit-based white chocolate ganache recipe - endless, gorgeous flavour combos

Access today for £50

What's Inside

The Workbook

This is your ganache bible.
You’ll find all my recipes, ratios, and the step-by-step on how to make your ganache - plus the science and troubleshooting notes that make everything finally click.

If you love understanding how things work, this part is for you, structured way so you can follow confidently at your own pace.

The Video Tutorial

These videos focus entirely on the Zaza Marcelle Covering Method - the exact way I apply ganache to get smooth sides, straight walls, and clean, elegant edges.
You’ll see the full technique in action, exactly how I do it in my studio.

The two work perfectly together:
make your ganache using the workbook → apply it with confidence using the videos.

Here’s What Our Students Are Saying

Meera, MeeraMakes

“When I first started working with ganache I had no problems with using dark chocolate at al

l.....but white chocolate was another story. I never achieved a nice smooth ganache, it always split and became grainy. Until I came across Zaza Marcelles Ganache Perfect tutorial.

The workbook was really comprehensive and easy to follow. Isabelle explains everything you need to know about ganache from the types of chocolate to achieving the sharpest square edges on your cake.

Isabelle's knowledge and expertise when it comes to all things ganache is second to none. Once I started to understand the science behind ganache I felt so much more confident working with it. Really glad in this tutorial when I did....it was a game changer for me!”

Maria

“Zaza’s technique is truly one of a kind. I learned so much. The course is very detailed and the videos are clear. I’m excited to have learned how to cover a cake in ganache as well as she does!”

Elta, Cake Sisters

“I purchased Isabelle’s Ganache Perfect course and it was well worth it!

As a buttercream cake maker, I was always really hesitant about trying ganache as I found it too complex and a bit scary!! But this course is the best - it’s so clear and really gives you the confidence to make smooth and delicious ganache!