I made a Guinness choc cake and poured 1:1 dark choc ganache on it...let it set overnight ...then in the am I used the Planet Cake method of hot spatula-ing the ganache to smooth it..thought this was also to get the fondant to adhere to it...

Is this simply to smooth it, and then I was supposed to apply some simple syrup for the fondant?

'cause when we ate the cake the ganache just peeled right off with the fondant!

TYIA!

I think that is pretty typical, if you are going to peel the fondant off, the ganache is going to be stuck to it. Did you cut it with the fondant on the cake?

yes. So the individual pieces were cut and then the fondant peeled off with the ganache stuck to it..

should I just buy better fondant and then it wont need to be pulled off?

My suggestion is this recipe:

http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

It is so yummy !! And so much cheaper to make than to buy !!

Once you applied the ganache ,how long did you let it set for? normally they say 7hrs to overnight, then cover it with fondant. I made one last week followed the above instructions that some one gave me at CC. I did wet the ganache with warm sugar syrup before covering it with fondant. It was perfect. The ganache i made was 2:1 (dark choc - cream) Hope this would help

The receipe for MFF is very easy and it IS yummy. I like the white chocolate version too. Just make sure to strain your gelatin mixture before adding.

.....yep, I did overnight but didn't do the sugar syrup...wondering if that would have helped[quote

Forgot to tell you i kept the ganache in the fridge for an hr and then applied it with a spatula, didnt pour it. Could the ganache have been a bit dry??

A ganache made with 1:1 will never set firm enough for fondant.

The confusion arises here when people give advice based on ganache being a GENERIC term. There are many types of ganache and the ganache used by Planet Cake for use under fondant is made at a 2:1 ration (ie. 2 parts dark chocolate to 1 part cream)

yes i think yr ratio is wrong. if you want to pour over then, you shouldnt put it in the fridge. its just that i wanted the undercoat to be neat b4 i placed the fondant so i placed the ganache in the fridge and applied it with a spatula

good grief I just noticed I spelled it ganche. Now I reallly look like a dummy

Someone please tell me how to edit posts/post titles?

Dont worry the brain still recognizes it as ganache. Didnt notice it till you pointed it out. They say you can edit, not sure how. Go back to forums where you started try cutting it off and renaming, thats the only thing i can think of