I'm planning to make a pumpkin shaped cake out of the wilton sports ball pan. I was hoping to cover the cake with ganache, and then put orange fondant over that. I also wanted to use ganache as the filling for the cake.
So what recipe do I use? I know I need to maintain a ratio of 2:1 chocolate:cream, but I've been reading about pourable ganache, whipped ganache, spreadable ganache and I'm unsure of which one of these to use in my case.
Can I also use the same ganache when covering RKT, before covering the RKT in fondant?
Can someone please clear the confusion for me?
you use the "setting" ganache under fondant (you can fill it with it too). the 2:1 (choc/cream) ratio applies to milk/dark chocolate only. white choc is 3:1. I only use ganache under my fondant...you can get it nice and smooth, and it also makes the cake very sturdy.