I have a cake that I usually frost/ice with chocolate ganache that I am making. I need to cover that cake in fondant. Can you cover ganache in fondant? Or should I find a good crusting chocolate BC instead?
i always cover ganache cakes with fondant... havent had any probs so far !
Great! Do you use piping gel to hold down the fondant?
No.. the fondant will stick to the ganache just fine. Just make sure you chill the cake before you apply the fondant so the ganache is nice and firm or it will squish all over the place
I think that I've only ever POURED ganache over cakes etc..I assume here,for icing and filling,I would have to whip it after it's cooled(paddle or whisk??) and then spread,and then chill the cake as mentioned bfore putting on fondant?
If you make a ganache that is 1:1 cream and chocolate.. say 8oz chocolate and 1 cup of cream.. when it's at room temp it is spreadable like buttercream without having to whip it. You can whip if you want, but it's not necessary if you don't.
I do wait for the ganache to get to room temp before I put it on the cake.
If I put it in the fridge to get the ganache nice & set, then put on the fondant, will there be any condensation under the fondant? Or should I place it in the fridge, set the ganache, bring it back to room temp & then apply the fondant?