Wowzers, I never knew there were all these responses. OK acetate can be bought in any craft store, they come in different thicknesses, you just need one that is fairly firm but still flexible.
Chocolate for ganache – for dark chocolate I’d recommend Callebaut 70% callets, but for white and milk it has to be Belcolade easimelt. I buy all my chocolate from HB Ingredients in the UK, I think they must owe me some commission, because I have recommended them to everyone and I’m sure I’ve increased their profits!! lol.
With regards to a video – stay tuned because I am going to be filming myself making my wedding cake, so it will be repurposed into a tutorial too!!!!
https://www.facebook.com/tortacouture | Perth, Scotland
