Ive never made Ganache before, but will be attempting it today. I need to make the giant cupcake base and cover it in fondant, so I'm thinking ganache might be easier than buttercream. After I make the ganache, when should I cover the cake with it? When it's warm? Should I pour it on? Do I let it cool and then pour it on? Also, when do I cover it with the MMF? Straight away, or do I let it set? Obviously I don't do it over warm ganache.
Can someone please give me some pointers and tips.
Thansk so much!
I let my ganache cool down and set up to a spreadable consistency, usually in the fridge. Then I spread on a thin layer, let that firm up a bit, then put on the MMF.
There is a very long thread in the forums on using ganache under fondant that can answer any question you could ever have on the subject. If I knew how to attach a link I would but I don't, sorry. Just go to forums and look through the list.
I usually allow my ganache to sit over night to become thick enough to spread.
Then i cover my cake with it in the same way you would buttercream,( minus the crumbcoat ) leave it to firm up for an hour before covering with fondant.