JJR has some fun in this episode as he channels his inner Jackson Pollock by making a Neon Splatter Cake with white chocolate ganache, on vegan chocolate cake, with chocolate buttercream, and black onyx cocoa powder buttercream (it tastes like Oreos!). There's also a failed attempt at coloring chocolate ganache, tons of viewer comments & questions answered, and a whole bunch of giveaways! You don't want to miss this one!
------------------------------------------------------------------------------------------------------------------------------------------------------
Follow us!!
Instagram:   / youvebeendesserted  

TikTok:   / joshuajohnrussell  

Check out all the recipes featured on this episode on the You've Been Desserted website
https://www.youvebeendesserted.com

------------------------------------------------------------------------------------------------------------------------------------------------------
White Chocolate Ganache

Yield: enough to fill and ice an 8-inch (20-cm) cake

What you need....

18 ounces (510 g) white chocolate, chips or chopped (real chocolate, not coating chocolate)
3/4 cup (178 ml) heavy cream

How to make this.....
Place the chocolate in a clean, dry, heatproof bowl.
Warm the cream in a saucepan over medium heat until just boiling. Keep an eye on the cream; it will start to bubble a little when it is ready. If the cream is heated too long, it will rise up and spill over the sides of the pan.
Pour the hot cream over the chocolate and let stand for 2 minutes.
Using a whisk or hand blender, mix the cream and chocolate until smooth.
If the chocolate does not melt completely, place it back on very low heat and stir constantly until melted.
The ganache is ready to be poured at this point. If you want a spreadable ganache, cover and let stand until completely cool (usually overnight).

--------------------------------------------------------------------------------------------------------------------

Here are the affiliate links for products we used in the show!​

Back Onyx Cocoa Powder: https://amzn.to/3g5hojZ

Offset spatula: https://amzn.to/3ffIJhc​​

Turntable: https://amzn.to/2AZ9IPk​​

Cake scraper: https://amzn.to/2zrDax6​​

Spatulas: https://amzn.to/2Uzqk7i​​

Cake Slayer (bread knife): https://amzn.to/2YiByis​

Oil based color: https://amzn.to/3wWIAZ9

White chocolate: https://amzn.to/3iiMGGZ
------------------------------------------------------------------------------------------------------------------------------------------------------
About JJR:

Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.

In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.

In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for in2food in Atlanta and hosts You’ve Been Desserted.