Putting Fondant On Chocolate Ganache

Decorating By SugarBlossomCakes Updated 29 May 2008 , 12:31am by Jayde

SugarBlossomCakes Posted 26 Apr 2008 , 12:24am
post #1 of 7

So I making a wedding cake and one of the layers is chocolate with chocolate ganache frosting. It will be covered in white fondant. Do I just crumb goat with the ganache and then add the fondant like I would normally do? Will you be able to see the chocolate through the white fondant?

6 replies
SarahJane Posted 26 Apr 2008 , 9:08am
post #2 of 7

I've never tried to completely cover it like your question, but I did frost a cake in choclate ganache once and then tried to attach fondant circles to decorate it. No matter what I did, the fondant circles would slide down the side of the cake. So, I would be EXTREMELY worried that the fondant isn't going to "stick" to the ganache. When I'm putting fondant on a cake, my customers have no choice of anything other than buttercream. Maybe you could use the ganache just for the filling and frost in buttercream. Or if you have to use ganache. I would definetly do a practice cake, because this has the potential for disaster.

ApplegumKitchen Posted 26 Apr 2008 , 10:27am
post #3 of 7

Planet Cake here in Sydney www.planetcakes.com.au use ganache under ALL their fondant (fondant is only about 1/4inch thick and ganache is made with good quality dark chocolate in a 2parts choc to 1 part cream ratio) There is LOTS of info on their forum relating to ganache.

Normally it is put on our Australian MUDCAKE style of cake.

Their cakes are shipped world-wide !!

Here is a link that gives a brief overview of the ganaching process.

http://www.planetcake.com.au/forums/viewtopic.php?t=491

SarahJane Posted 26 Apr 2008 , 4:23pm
post #4 of 7

Wow! Very interesting.

ApplegumKitchen Posted 26 Apr 2008 , 8:46pm
post #5 of 7

Hi SarahJane - Yes - sure is........ most people that try this method use ganache that is too soft - the ratios that they use make a REALLY firm ganache - it is smoothed with a hot knife to virtually Sugarshack Smooth!! - it is left to set again - misted with syrup - and fondant covered.

Here is the You tube tutorial of Anna-Maria covering the cake........ It has already been covered with ganache, so you will see how smooth and firm it is.


SugarBlossomCakes Posted 28 May 2008 , 8:55pm
post #6 of 7

Thank you all! I'll let you know how it comes out!

Jayde Posted 29 May 2008 , 12:31am
post #7 of 7

I use ganache under my fondant cakes all the time and to tell you the truth I like it much much better than BC. I make my fondant a little harder as well, and then smooth it over my cake before it gets a chance to really firm up. Let it firm after you are done smoothing, and then I just spray mine with a fine mist of sugar water.

Fondant just like you normally would. It gives you a much crisper/cleaner edge IMO.

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