I will be using ganache for the first time when I decorate a pumpkin cake. What do I need to know about covering the cake with ganache? Will the ganache naturally go into the grooves of the pumpkin?

TIA!

well, it depends on what type of ganache you are making! If you are making the glaze/thinner kind then you could just pour it over the cake and coat the pumpkin while it sits on top of a cooling rack with a pan under neath to catch the drippings. If you were going to make a whipped you would have to smooth it on.

Hope that helps!

Will there be fondant over the ganache?

Hmmm. That would be tricky.

If I were to do it, I would use my fingers to fill in the indentations of the pumkin. Make sure your ganache isn't too runny or has fully set hard (refrigerate when runny, microwave it a bit if it is too hard)--that way it is easier to work with. The heat of your fingers with help smoothen the ganache. When that is done, you can then finish ganaching the unganached areas. Did my explanation make sense?

Sharon Zambito has some tips that might help.

http://sugaredblog.blogspot.com/search?q=cherry

Thanks for your reply Rylan! That link you sent went straight into my favorites.