Thank you Sandylee - I've been hobby-caking for like 3 years now and just now feel like I am really learning. Something that is nice is the amount of time it takes to make a cake now. Freezing cakes, making fondant the day before... it all seems to really make it go quickly. I did all the fondant covering and decorating in about 4 hours (and it looks like a 4 hour job lol!) but 3 years ago that would have taken me 8 to 12 hours. First time I made my Jack cake took like 17 hours and the second was not only drastically better but only took me 5 hours to make everything and 5 to assemble and decorate. So with time improvements happen

You came to the right place for what you have to learn... everyone here has been so helpful, I'm very thankful for them.

Good luck, I know you'll accomplish great feats!

Just curious Martha - did 1 pound of cream equal 16oz?

Or are you saying you measured like 3 pounds of chocolate?

I just use 1 pound morsel bags... so I know they are a pound each and a half pint or pint depending on how much I'm making.

I have never used ganache under fondant, in fact I've never used ganache at all. I'll give it a try, it sounds jummie.

Hi, I have read everything so far but I guess I am a little behind as I still don't understand what to do. I have a topsy turvy wedding cake coming up and I really want to get clean edges so i would like to put ganache under the fondant. Does anyone mind giving me directions from the beginning? I found a recipe that said to heat 1 pint of cream just to boiling and pour over 16oz of semi sweet choc chips then add 2 tsp vanilla after it is mixed. Where do I go from here? Chill/dont chill..pour on or smooth on w spatula. Do I have to crumb coat my cake first? They want red velvet w cream cheese and I didn't plan on making any buttercream. Sorry for so many questions. Thank you so much!

Here is a tutorial: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Listen to Rylan... she is the Master Jedi of ganashe.

I'm just a Padawan... but learning...

Thank you so much. I'm working on a b-day cake for a friend which is really more for practice and a surprise for him. Ill post pics when I'm done. One more thing, have you ever done a topsy turvy Rylan? If so, what method do you prefer for assembly? (cardboard cake circles or SPS)TIA

Darthburn, you are funny! Hehe.

Mrsmontgomery, I have not made a topsy turvy cake before. If I were to make it, I'd most likely use just cardboard circles. I do not have SPS.

I am going to do 2 cakes (6" and 10") with a white choc ganache underneath. I know that the ratio is 3:1 with white choc but can someone tell me the exxact measurement I need?

Does anyone knows if the cream has to be 'heavy cream'??? what if I use just regular liquid whipping cream?? I want to make the runny kind of dark chocolate ganache....
Another questions is: how can I achieve that shinny look with ganache??

Ok thank you to all!