What can I use for the syrup brushed over ganache to ad hear to the fondant? One video I watched used one part apricot jam to two parts water. Is there anything else I can use?

Make simple syrup...1 part water, 1 part granulated sugar. Boil until the sugar dissolves, then cool and brush on the ganache.

Wait. Why would you need anything over the ganache to adhere the fondant? Fondant sticks just fine to ganache.

The video I watched on Youtube said you needed to brush the cake with a syrup.

Hmm, sorry but I humbly disagree, you do need the syrup or water on this type of ganache to ensure adherence between the fondant and ganache. I've done it before without the syrup and have regretted it, getting air bubbles in the fondant where it has separated from the ganache. This type of ganache (2 parts chocolate:1 part cream) is quite dry when set, it is not the pouring/soft type which is wetter.

Yep, everyone has their own experience.

I've done it the way I described and had no problems whatsoever.

Rae

I use the 2:1 ratio for my ganache and I also use Planet Cake's method of using simple syrup.

I use thinned Karo syrup. I didn't want to make a batch of simple syrup, use only a little to brush onto my ganache, and have nothing to do with the rest.

I just pour a small amount of Karo into a bowl, thin it to brushing consistency with water, and brush it on. Works like a champ, and easy-peasy. No cooking involved lol !

I also use this method when covering a buttercream iced cake. I just wait for it to crust firm before brushing with the simple syrup.

Thanks for the info. I would never have thought about brushing on a butter cream cake. I probably wouldn't be fighting with the bubbles.