[5/26, 9:02 PM] Larry Napoleon Fragrances: Montblanc's Swiss Meringue Buttercream Ingredients: 6 large egg whites 1 ½ cups (300g) castor sugar 500g unsalted butter, at room temperature 2 tsp vanilla extract Pinch of salt *Instructions:* 1. Heat egg whites & sugar: In a clean, heatproof bowl (ideally the bowl of a stand mixer), combine the egg whites and sugar. Place over a pot of simmering water (double boiler setup). Whisk constantly until the sugar is fully dissolved and the mixture reaches 160°F (71°C). Rub a bit between your fingers—if it feels smooth, it’s ready. 2. Whip into meringue: Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form and the bowl is cool to the touch (10–15 minutes). 3. Add butter: Switch to the paddle attachment. Add the room temperature butter a few cubes at a time, mixing on medium speed. It may look curdled or soupy—keep beating and it will come together. 4. Flavor: Once smooth and fluffy, add vanilla and a pinch of salt. Beat until combined and silky. [5/26, 9:02 PM] Larry Napoleon Fragrances: Ganache recipe 1kg dark chocolate chips 350ml freshcream Method Place bowl with chocolate chips over a double boiler. Gently mix with a spatula till the chocolate is fully melted Add freshcream to the melted chocolate in 3 batches. Gently mix till you achieve a homogeneous mixture . Take off the bowl from the double boiler and leave the ganache to set a bit before applying on the cake. Ganache must be of peanut butter consistency when you apply it on the cake..