Ganache Then Fondant?? Confused?

Decorating By sarascakecreations Updated 25 Feb 2011 , 5:51am by Chellescakes

sarascakecreations Posted 23 Feb 2011 , 5:49pm
post #1 of 15

Hello everyone,

So I have been seeing a few posts online where people say they put their usual chocolate ganache then fondant their cake? I didn't know this was possible, and I'm kind of confused, so do you put chocolate ganache after you crumb coat in buttercream? Or do you not crumbcoat and then just put the ganache and fondant over top?

I usually make my own MMF so will this work?

Also, does someone have a good chocolate ganache recipe I can use for this? I'd love to try it!

S

14 replies
emiyeric Posted 23 Feb 2011 , 6:19pm
post #2 of 15

I do this all the time and love it! Ganache gives a lovely sharp surface to fondant over, and can achieve very clean edges because of its harder consistency when set. Your ganache IS your crumbcoat, so you just use it instead of buttercream. HTH!

Alery Posted 23 Feb 2011 , 6:19pm
post #3 of 15

When you make the ganache & let it set up it will thicken as it cools, becoming more like a frosting. You would then use that to crumbcoat instead of buttercream, then put your MMF over that. Ganache goes really well with MMF and I like it better that buttercream. The recipe makes the difference & I think there are some in the recipe section here on CC, I can't remember my exact measurements and wouldn't want to send you in the wrong direction. HTH.

cakeandpartygirl Posted 23 Feb 2011 , 6:47pm
post #4 of 15

I have done buttercream, ganache and fondant. The thing if you wish to do that then make sure your buttercream is well chilled, then you can put ganache and cover with fondant.

what_a_cake Posted 23 Feb 2011 , 6:55pm
post #5 of 15

Ganache used for this purpose is stiffer than the one used for icing: make sure you weight ingredients keeping the proportions:

2 parts of chocolate:1 part of heavy cream
3 parts of white chocolate : 1 part of heavy cream

cut your chocolate in the smallest pieces so it melt faster.
warm cream in a large (best if metallic) bowl until bubbling on sides, don't full boil. Take out from heat and add the chunks mixing gently with a spatula. Keep adding untill all the chocolate is in. Let sit ever the counter.
Some people like puting ganache on the refridgerator, but I've find better to allow cooling and setting overnight.

Hope it helps icon_smile.gif

what_a_cake Posted 23 Feb 2011 , 6:57pm
post #6 of 15

Ganache used for this purpose is stiffer than the one used for icing: make sure you weight ingredients keeping the proportions:

2 parts of chocolate:1 part of heavy cream
3 parts of white chocolate : 1 part of heavy cream

cut your chocolate in the smallest pieces so it melt faster.
warm cream in a large (best if metallic) bowl until bubbling on sides, don't full boil. Take out from heat and add the chunks mixing gently with a spatula. Keep adding untill all the chocolate is in. Let sit over the counter.
Some people like puting ganache on the refridgerator, but I've find better to allow cooling and setting overnight.

Hope it helps icon_smile.gif

ShayShay Posted 23 Feb 2011 , 7:41pm
post #7 of 15

interesting.....so do you whip the ganache or just let it get nice and thick? Spread over or pour?

Claire138 Posted 23 Feb 2011 , 8:01pm
post #8 of 15

I use ganache all the time for crumb coat and coating and then cover in MMF, I use the same mmf recipe as above except I add a little sherry (whatever flavor I have handy) to it. YUM!

jade8 Posted 23 Feb 2011 , 8:34pm
post #9 of 15

im not sure if i am allowed to post the link but if you search planet cake in google book, they have recipes and pics of how they ice and cover the cake. its worth looking at if you want to try this out.

imagenthatnj Posted 23 Feb 2011 , 8:38pm
post #10 of 15
sarascakecreations Posted 24 Feb 2011 , 2:38am
post #11 of 15

wow those directions are incredible!

I'll have to find the time to make a practise cake in a week or 2 when things calm down around here. It looks delish!

So she basically in a nut shell, heats the chocolate over simmering water, then whips the whipping cream and then adds the chocolate to the whipping cream? does that sound right?

S.

imagenthatnj Posted 24 Feb 2011 , 3:11am
post #12 of 15

sarascakecreations, that's probably for the filling.

The ganache to cover the cake:

1 Heat the heavy cream until it just starts to bubble
2 Pour over chocolate and let it sit for about a minute to melt.
3 Use an emulsifier to blend it all together for about 30 seconds, set aside to cool.
4 After cooled, cover and let it sit overnight at room temperature to set.

The Ganache will set into a thick but smooth peanut butter consistency.


Save a little (1.5 tablespoons) of that ganache for the filling. Recipe for the filling goes like this:

1 Whip ½ cup heavy cream
2 Add 1.5 Tbsp of the ganache and whip a little more

This makes a super delicious and easy chocolate mousse. I only did 1 layer of filling since I didnt want to cake to be too sweet with it being covered in ganache and then in marshmallow fondant.

Chellescakes Posted 24 Feb 2011 , 5:42am
post #13 of 15

Just one thing more you need to do before you cover with the fondant, I use a little sugar syrup ( usually flavoured with alchol or essence to compliment the cake ) brushed over the ganache coating to stick the fondant to it. I actually like to brush my cakes with the sugar syrup before I ganache too it make them lovely and moist and adds to the flavour.

sarascakecreations Posted 25 Feb 2011 , 5:17am
post #14 of 15

Thanks so much, geees just when I thought I had the process of buttercream crumb coating then fondant down pat I find the idea of ganace lol! Can't wait to try it. I have so much to learn in terms of adding flavor to cakes in little ways like misting it or brushing the cake.

What flavors should I try? What is essence?

S.

Chellescakes Posted 25 Feb 2011 , 5:51am
post #15 of 15

I think that you would call them flavourings,or maybe oils , they are concentrated flavourings usually clear that you can add to your mixture to add different flavours.

My favourite is rose essence , teamed with orange essence they make lovely orange blossom flavour , they actually taste like orange blossom smells.

I use cherry, lemon, vanilla peppermint , coffee etc .

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