Fondant Over Ganache

Decorating By bates123 Updated 29 May 2014 , 4:51pm by candacethecook

bates123 Posted 7 May 2010 , 12:07am
post #1 of 34

So many people have been saying on here that fondant goes on smoother if you use ganache instead of butter cream. I thought I'd give it a try. I have a few questions, so I hope you can help me!

1. How long does the ganache need to sit before applying it to the cake? does it need to get thick first?

2. How much ganache should I apply?

3. How long should the ganache be on the cake before I apply the fondant?

Thanks!

33 replies
careylynn Posted 7 May 2010 , 12:44am
post #2 of 34

Hi bates123, I am in no way an expert on this but I have adapted the ganache under fondant for my last 3 cakes, and I love it!! It is so much easier to work with than buttercream and it does leave better edges. I make my ganache the night before, to let it sit and get thick. But, I have read a couple hours will do the trick as well. It should be peanut butter consistency when spreading, so if it's too thick, microwave it in short intervals, like 5-10 secs until it's right. I also have noticed that if it didn't thicken enough (due to heat or humidity) if you mix it with a spatula, and let it sit again, it seems to thicken (don't ask me why, but it works). Also, make sure to leave the ganache sit without a cover until it has completely cooled. Otherwise the moisture can ruin the ganache. Google Planet Cakes, it's a high end bakery in Australia that ganaches all of her cakes. I think she was the pioneer on it. She's got a book out that I've heard is amazing. It goes over all the do's and don'ts with ganache. It's on my to-buy list! I have a great website that gives pics of the steps for covering a cake with ganache. It's on my other computer so when I am done typing this I will transfer to my other one and paste it here. Essentially, you are using it in the same manner as the buttercream, in the same thickness as well. I bake and "frost" the cake in one day, let it sit overnight to harden and then fondant it the following day. But, if it's a cake that needs refridgerating, you wouldn't have to wait as long to cover it. You want the ganache hard, so however long that takes (depends on your location, humidity, heat, etc). HTH!

bates123 Posted 7 May 2010 , 1:08am
post #4 of 34

Oh my gosh! I love you!!!! Thanks so much for the advice and the tutorial!

careylynn Posted 7 May 2010 , 1:13am
post #5 of 34

NP! Come back on here and let me know how it works for you and if you like it!

Sweet_Guys Posted 8 May 2010 , 12:05pm
post #6 of 34

Also, get Sugar Shacks (aka Sharon aka SugarEd Productions) Topsy Turvy DVD...Although she uses the technique in that particular style of cake, it can be adapted to any style....Use a 2:1 chocolate to cream ratio for milk & dark and 3:1 for white...Finally, if you refrigerate for several hours you can then spatula off any overages/rough edges, spray with some vodka or other clear alcohol and lay down your fondant.

HTH

Paul

slsharratt Posted 10 May 2010 , 2:51pm
post #7 of 34

how do you know how much to make? I know that it should be 1:1 ratio, but if i use 1c cream and 1c chocolate, will that definately make 2 cups of ganache? do you normally use 2 cups of each for 4 cups as a result?

mamawrobin Posted 10 May 2010 , 7:16pm
post #8 of 34

I use 2 cups chocolate and 1 cup of heavy whipping cream.

e8141983 Posted 10 May 2010 , 9:36pm
post #9 of 34

I make my ganache with chocolate and milk... Less fat and it works pretty well for me.
The only thing is that I don't know the ratio. I kind of add more of this or that as I make it. I check on the consistency...

slsharratt Posted 10 May 2010 , 9:38pm
post #10 of 34
Quote:
Originally Posted by mamawrobin

I use 2 cups chocolate and 1 cup of heavy whipping cream.





and this yields 3 or 4 cups? is it enough to frost 2 8" rounds?

kickasscakes Posted 11 May 2010 , 1:48pm
post #11 of 34

I have used the 2:1 recipe and the cake is in the fridge to set up. It is not getting hard, though.... I need to cover it with fondant!! How do I do this, now??? Please help!

mamawrobin Posted 11 May 2010 , 1:52pm
post #12 of 34
Quote:
Originally Posted by snowbuns

I have used the 2:1 recipe and the cake is in the fridge to set up. It is not getting hard, though.... I need to cover it with fondant!! How do I do this, now??? Please help!



Did you make your ganache and use it immediately to cover your cake?
Ganache needs to rest before using. I let mine rest for 24 hours. It's always the consistency of peanut butter. I use heavy cream because that's the proper way to prepare ganache. The cream is essential, as it is with most French dishes. thumbs_up.gif AND I never refrigerate my ganache.

mamawrobin Posted 11 May 2010 , 1:53pm
post #13 of 34
Quote:
Originally Posted by slsharratt

Quote:
Originally Posted by mamawrobin

I use 2 cups chocolate and 1 cup of heavy whipping cream.




and this yields 3 or 4 cups? is it enough to frost 2 8" rounds?




Yes. It's will cover two 8" rounds.

slsharratt Posted 12 May 2010 , 12:59pm
post #14 of 34

CRAP CRAP CRAP CRAP
I made my ganache last night with 2 cream to 1 choc!!! UGH!!! I covered the cake this morning!!!


What do I do now??? I'm stuck at work all day and the cake is for tomorrow.

mamawrobin Posted 12 May 2010 , 1:00pm
post #15 of 34
Quote:
Originally Posted by slsharratt

CRAP CRAP CRAP CRAP
I made my ganache last night with 2 cream to 1 choc!!! UGH!!! I covered the cake this morning!!!


What do I do now??? I'm stuck at work all day and the cake is for tomorrow.




Rebake?? I don't know. Wasn't it runny?

slsharratt Posted 12 May 2010 , 1:28pm
post #16 of 34

no, it peaked right up, but is a little softer than peanut butter. i guess i'll see what it looks like when i get home.

mamawrobin Posted 12 May 2010 , 1:33pm
post #17 of 34
Quote:
Originally Posted by slsharratt

no, it peaked right up, but is a little softer than peanut butter. i guess i'll see what it looks like when i get home.




My bad. I didn't realize that you whipped it. I don't use whipped ganache so I didn't even think of that icon_razz.gif . I've never made ganache using that ratio so I can't give any advise. I would think that it will be fine though if it whipped up and you iced the cake with it. Sorry I misunderstood icon_redface.gif

slsharratt Posted 12 May 2010 , 1:43pm
post #18 of 34

so when you use 2 choc to 1 cream, it mixes into peanutbutter consistancy with no whipping?

Am I hosed with fondanting it tonight? ugh!!!

mamawrobin Posted 12 May 2010 , 2:40pm
post #19 of 34
Quote:
Originally Posted by slsharratt

so when you use 2 choc to 1 cream, it mixes into peanutbutter consistancy with no whipping?

Am I hosed with fondanting it tonight? ugh!!!




Yes. I never whip mine. I make it, stir it until it's completely blended together and let it sit for at least 24 hours sometimes a little longer..NOT refrigerated but at room temperature. Then I gently stir to loosen it up a bit and spread on my cake. It's thick like peanut butter. After I've covered my cake I use the hot knife method to smooth the ganache. I've never whipped my ganache. I know some do but I prefer it like this.

leahk Posted 12 May 2010 , 4:30pm
post #20 of 34

Sorry for barging in, but I've asked this question before and never gotten a response.

When I used ganache under fondant, there was nothing to keep the fondant moist, and it dried out very badly- they chipped it off in big chunks in order to cut the cake. What should I do to prevent this?

MikeRowesHunny Posted 12 May 2010 , 5:07pm
post #21 of 34

OK, firstly DO NOT use volume as your method to make ganache - that is not the correct way to do it. Your chocolate must be WEIGHED. If you are using 1 cup of cream (250ml), you must use 500 grams of dark chocolate, if you want to use milk or white chocolate it must be 750 grams. That is the correct method. You should try to allow your ganache to set up for at least 8 hours before using it for best results. Once it is on your cake leave it to set up overnight or you can set it in the fridge if you are in a hurry - I have done both and the results are the same. To get your fondant to stick, either use thinned down corn syrup or preserves brushed over the ganache.

Leahk - the ganache has nothing to do with your fondant going hard, it's too dry to start with. Knead some shortening into it and that should help. Fondant is meant to harden up somewhat once on the cake though.

leahk Posted 12 May 2010 , 5:40pm
post #22 of 34

Thanks for the response, MikeRowesHunny.

I have used this commercially made fondant before. My theory is that buttercream keeps it softer due to the constant contact with fat. I found the ganache MUCH easier to deal with than buttercream, but dried out fondant just won't cut it with my family!

slsharratt Posted 12 May 2010 , 5:55pm
post #23 of 34
Quote:
Originally Posted by MikeRowesHunny

OK, firstly DO NOT use volume as your method to make ganache - that is not the correct way to do it. Your chocolate must be WEIGHED.




I weigh everything to begin with, but what are my options since i got the ratio backwards? And whipped it?

FullHouse Posted 12 May 2010 , 7:02pm
post #24 of 34

I found this thread very helpful: http://cakecentral.com/cake-decorating-ftopict-633264-.html , as well as Rylan's website http://www.artandappetite.com/

audrey0522 Posted 12 May 2010 , 8:35pm
post #25 of 34

I am going to try ganache and was wondering if 1 cup cream 2 cups chocolate would be enough to use on a 10 inch (2 layer) cake. It will be covered with fondant. I don't have enough to make anymore. thank you

MikeRowesHunny Posted 12 May 2010 , 9:41pm
post #26 of 34
Quote:
Originally Posted by slsharratt

Quote:
Originally Posted by MikeRowesHunny

OK, firstly DO NOT use volume as your method to make ganache - that is not the correct way to do it. Your chocolate must be WEIGHED.



I weigh everything to begin with, but what are my options since i got the ratio backwards? And whipped it?




Not a great deal I'm afraid. Even making a softer ganache for whipping into a mousse-like filling, you should be using a 1:1 ratio. I'd scrape it off and use buttercream or correctly made ganache.

MikeRowesHunny Posted 12 May 2010 , 9:43pm
post #27 of 34
Quote:
Originally Posted by audrey0522

I am going to try ganache and was wondering if 1 cup cream 2 cups chocolate would be enough to use on a 10 inch (2 layer) cake. It will be covered with fondant. I don't have enough to make anymore. thank you




You want a similar amount of ganache as you would use for a buttercream crumbcoat, so you should be OK, but will probably use all of it.

audrey0522 Posted 12 May 2010 , 9:46pm
post #28 of 34

Thank you!

mamawrobin Posted 12 May 2010 , 9:46pm
post #29 of 34
Quote:
Originally Posted by audrey0522

I am going to try ganache and was wondering if 1 cup cream 2 cups chocolate would be enough to use on a 10 inch (2 layer) cake. It will be covered with fondant. I don't have enough to make anymore. thank you




I usually make this amount when I make ganache and I would say that since you're covering with fondant it may be enough. I covered 2 8 inch cakes with this receipe and had a little left over. I didn't cover mine with fondant so I did use a little more to ice the cake than I would have if I'd been using fondant.

tasteslikehappy Posted 29 Jun 2013 , 5:53pm
post #30 of 34

I didn't let my ganache set for very long before covering my cake and now I am wondering if I can put fondant over it still?  icon_surprised.gif

The cake has been in the fridge overnight also.  Did I wreck it completely or is it saveable?  I would just serve it as is but it is carved out to be an xbox cake so the shape doesn't make sense without the fondant.  I only have about 4 hours after work to make a new one if need be.

 

Please help!!
 

Quote by @%username% on %date%

%body%