How Do I Smooth The Ganache?

Decorating By KayMc Updated 20 Jul 2010 , 4:27am by mamawrobin

KayMc Posted 19 Jul 2010 , 6:18pm
post #1 of 7

I have white chocolate ganache on my cake, and just took it out of the fridge for firming. My plan is to cover it w/ fondant. I know water and chocolate don't mix at all. How do I smoth this firmed fondant? I was thinking of the boiling water and hot spatula, and then drying COMPLETELY before placing on cake. Will that work? Or is there a better way?

6 replies
mamawrobin Posted 19 Jul 2010 , 6:47pm
post #2 of 7

I use the hot knife method like you're talking about. Just be sure to wipe the spatula so that it's dry and you don't get any water on your cake. I've read that you can also use a blow dryer but I've never done that myself. icon_lol.gif

KayMc Posted 19 Jul 2010 , 7:23pm
post #3 of 7

Thanks, Mamawrobin! That's what I'll do then.

msulli10 Posted 19 Jul 2010 , 7:44pm
post #4 of 7

Interesting thing about the blow dryer. I may try that.

sugarshack Posted 19 Jul 2010 , 9:13pm
post #5 of 7

actually with this technique, a little bit of water wont hurt it.

KayMc Posted 20 Jul 2010 , 2:33am
post #6 of 7

So, when you say to use a hair dryer, do you just aim the dryer at the cake and then put the spatula to the warmed ganache?

mamawrobin Posted 20 Jul 2010 , 4:27am
post #7 of 7
Originally Posted by sugarshack

actually with this technique, a little bit of water wont hurt it.

That is so good to know icon_lol.gif I always try to be careful but you know how it goes...LOL..

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