Chocolate Ganache Under Fondant?

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

 CakelynsFinest  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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  Cake Central Cake Decorator Profile
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

Quote by @%username% on %date%

%body%