Chocolate Ganache Under Fondant?

Baking By CakelynsFinest Updated 19 Nov 2010 , 2:21am by CakelynsFinest

CakelynsFinest Posted 17 Nov 2010 , 8:26pm
post #1 of 4

I have heard of people using ganache under fondant for a smoother effect. I really want to try it! I have read that you use a 2:1 ratio. What does that mean?? Sorry, Im new to this! Haha I want to do it for my sons birthday cake this weekend. Also, if anyone has a recipe or instructions on how to do it that will be very helpful! Thanks!!!

3 replies
trishvanhoozer Posted 17 Nov 2010 , 8:46pm
post #2 of 4

I use 12 oz. chocolate (in chip form, but a high quality brand) to 6 oz. of heavy cream. Bring the cream to a boil, place chips in a heat proof glass bowl, once cream is boiling, turn off heat and pour over chips. Stir slowly to incorporate and melt all chips (takes 2 minutes) cool to room temp to use (I usually put in fridge for a bit to cool down). After you ice your cake, then take a hot icing spatula and smooth it down really well. Dip in hot water after each time you use the spatula.

cai0311 Posted 17 Nov 2010 , 9:28pm
post #3 of 4

The 2:1 ratio is for dark and milk chocolate. White chocolate is a 3:1 ratio.

CakelynsFinest Posted 19 Nov 2010 , 2:21am
post #4 of 4

Thanks! I am going to try it now! Wish me luck! icon_smile.gif

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