35 Comments

Fantastic, thank you very much ☺️

Well the secret is out now Sawsen, but we’ll all remember it was YOU that invented it and passed it on so graciously to all of us. I can’t wait to try it. Thank you so much for being so generous and caring. We all love you too xxx

Thanks for sharing Sawsen :)

Awesome , thanks so much for sharing your amazing recipe Sawsen, I can’t wait to try it .

How interesting Sawsen, aren’t you clever! I have been wondering how all the recent trend to drop sugar from the diet is going to affect us in the cake business. As much as I love cake, I appreciate that it best kept as a treat.
Thank you do much for sharing, will definitely give this a whirl.

Thank you. .. Thank you. .. Thank you Sawsen for answering my request, and most likely many others. Thank you for your generosity and kind spirit. Hubby & I have cut out white sugar completely. My daughter is all organic, raising our grandson this way also. She for goes $$ on fancy clothes & other things to do so. Can’t wait to try it!!!

Oh goodness, this sounds amazing. Thank you sooo much for sharing. Will definitely try this.

How kind you are to share this with us Sawsen – thank you so much!!! :-) x

Wow – thanks so much for sharing this :-D:-D:-D:-D:-D

Thank you all for your lovely responses, I really loved reading them all :) please let me know (or better still, show me photos!) when you try this out xx

Thank you so much…looks amazing <3

You’re welcome Lin :)

By the way, if unsweetened chocolate (with no additives etc) is available near you, you could probably use that instead of the cocoa. It’s not easy to come by here in the UK so I haven’t tried it. If anyone does please feed back about it x

Thank you so much Sawsen – so kind of you to share this. I’m looking forward to trying it – I’m totally intrigued now! X

Thanks ever so much for sharing your secret recipe, how very kind you are, I look forwards to trying it xxx

Thats amazing — thank you so much for sharing!!

You’re welcome, thank you for the lovely comments <3<3

Thank you for sharing!

Thank you for sharing your secret recipe!!! Sounds gorgeous and would love to try this!! Thank you!! :-) xx

Thanks so much for sharing

You’re welcome, I hope you all like it as much as I do :) x

Thank you for sharing this with us Sawsen, this is very generous of you! I will be trying this for sure. You said it is a little softer than the ganache everyone is used to. Is this still a good type of ganache to be used under fondant or do you feel it is too soft?

My dear I found it soft only if very warm, it just stays workable for longer than ganache. When chilled it is very firm, I guess because coconut oil is quite hard when cold, and when I took the cake out it still held its shape beautifully. I haven’t tried it under fondant, but I can’t see it being much different to smbc. I would expect it to work well if the cake was to be consumed soon after covering. The only issue I would have is how to refrigerate it without destroying the fondant because of condensation. If you try please let us know how it goes xx

Brilliant and just amazing..Thanks for sharing amazing recipe.

You’re welcome <3

Maravilloso!!! Thank you so much!!!!!!!!!

You’re welcome Tete! I hope you have fun with it :)

Thank you for sharing…I am going to try it :)

You’re welcome :) would love to hear how it goes x

yum!

;)

Thank you for your recipe. I made a similar frosting with mascarpone a couple of weeks ago, but i had added the cheese to my swiss meringue buttercream just to see what the taste would be like. I was planning on making tiramisu cake and didn’t get around to making it. I will definitely try this soon.

I can’t wait to give this a go. Thank you for sharing with us all xx

You’re most welcome :) do let me know how you get on

This sounds wonderful Sawsen! Will try it for sure!

Hope you like it Radhika :)