I was considering putting ganache under my fondant. Any thoughts on this? Does it need to be refrigerated? Thanks so much for your input and help.

Ganache under fondat works great and no you do not have to refrigerate.

Just leave it out overnight to set hard if that's the result your after. Then you'll get nice sharp edges.

Thanks! I can't wait to give it a try. I am sure it must taste fabulous! One can never have too much chocolate.

Hi, I use ganache under fondant all the time. Here is a link to a step by step.

http://www.flickr.com/photos/34971289@N06/sets/72157622644499988/

HTH.

Oh thank you so much!

I need a lil help here too. I have worked with ganache once. I let it set over night and it got really thick and fudgy. So I whipped it and then used it on my cake.
I want to use it again on the cake I am working on now (under fondant). How do I get a good spreading consistency? Can I put an edible image on ganache or no?
Thanks!

if you heat it up in the microwave for very short burst (I put mine in for 5 secs at a time!) then stir it will get it to a nice consistency to spread on the cake.
Not to sure about edible images on ganache.

That's a wonderful tutorial. I'm thinking of doing a chocolate cake with hazelnut cream covered in ganache and fondant.
Thank you!