How To Ice Cake Using Ganache??

Decorating By andreac999 Updated 11 Apr 2010 , 4:47am by andreac999

andreac999 Posted 11 Apr 2010 , 1:45am
post #1 of 3

I am new to cake decorating and am attempting my first try at using ganache under fondant. I already made the ganache using a 2:1 ratio and the cake is ready to be iced. I've made it that far, but now I'm stumped icon_confused.gif What is the best technique for getting the ganache on the cake and making it smooth? Do I put it on the sides & top and use a bench scraper to smooth it similar to BC? How thick/thin should it be? I'm sorry if there is another forum post on here about this, but I haven't been able to find anything. Thanks for any help!

2 replies
msulli10 Posted 11 Apr 2010 , 2:07am
post #2 of 3

Just put it on like you would buttercream. It should be thick but creamy. You'll be able to get it pretty smooth just like you would buttercream. I wouldn't go too thick, but ceratinly thicker than a crumb coat.

andreac999 Posted 11 Apr 2010 , 4:47am
post #3 of 3

Thank you! I just finished it and it seems to be pretty smooth. I guess I'll find out when I put the fondant on tomorrow icon_smile.gif

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