Hey all! It has been a really long time since I have been on the site and I felt lost. I could not find what I KNOW is here.
I have a cake for my daughter this weekend and I want to frost the cake with ganache then cover it with fondant. I did a ganache frosted cake a couple of weeks ago and used a recipe that a friend gave me. There must have been an error in her recipe because even after 8 HOURS in the fridge it had not set up to spreading consistancy. ANYWAY, does anyone have a favorite ganache recipe and can you give me any tips on getting it really smooth prior to adding the fondant. TYIA!
Planet Cake's recipe works really well. Here's a LENGTHY discussion on the topic.
This thread will give you all the info you need.
I know it's really long but well worth it to read the comments.
But to answer your questions quickly:
Use a ratio of 2 parts dark chocolate to 1 part heavy cream. Measure by weight. For white chocolate use 3 parts chocolate to 1 part cream.
This is a great tutorial for getting the ganache nice and smooth with sharp edges.
edit to add: oops forgot the last link . And looks like someone else beat me to it and gave you a link to the same thread. Again, it's worth the time to read.