Knowledge Base > Fran Costigan - Chocolate in Vegan Desserts
Fran Costigan - Chocolate in Vegan Desserts
This event was on
Tuesday, May 05, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a discussion and practical information about chocolate. We’ll explore its many forms, functions, and best uses in vegan … Read More.
Question:
Using a Ganache Glaze on a cake, you do a crumb coat first, then a top layer. How many layers could you do if those two layers don't cover the cake adequately? Or is the glaze too thick?
— Karen Stacey
Answer:
I do a first coat with an ample amount of ganache glaze, and if there's anybody here who doesn't know what that is, it's an emulsion of a percentage of chocolate in a particular percentage itself, and the vegan one that I use is with plant milk, not cream. A little bit of salt, maybe a little bit of olive oil. So, I pour one layer on while the cake is chilled, not frozen, but chilled, let it set, and then add another layer. And if those two layers don't cover your cake adequately, it could be that your glaze is too thick, and it could be that you didn't use enough. So it's one or the other.
