I have a sweet 16 cake due Saturday and wanted to try the ganache under fondant in order to get that sharp edge look.
I am having difficulties with the sides of the cake. I torted the cake and filled, but the dam that i piped seems to be bulging out around the sides so there's a bulging look around the cake.
I also poured the ganache untop of the cake and let it run down the sides then I used the spatula to smooth if out a bit.
Can you guys please help me on how to get that perfect looking ganached cake (i'm using the 2:1 Ratio)16ozs chocolate to 8ozs cream. Thanks....
I use the 2:1 ratio but I have never poured my ganache over my cake. I make my ganache 24 hours ahead of time and let it sit (at room temperature) to thicken. It has the consistency of peanut butter when I spread it onto my cake. I smooth the ganache using the hot knife method. This gives a nice firm foundation for my fondant. Never have done it the way you've described for using under fondant.
OMG......thankyou..I guess that's what i've been doing wrong. Trying to pour it while it was still warm on the cake.
I would give another try the right way......thanks again.