Hello everyone, I'm new hear, but ive sent the better part of the last couple of days reading old post, and i hear everyone talking about covering their cakes in whipped chocolate ganache before covering in fondant... Could anyone please tell me how to make this? The only ganache I know about is liquid in consistency, and I can't imagine that's what you're all talking about...
When ganache is cooled..you can whip it in the mixer and it comes out kinds like a thick mousse.I think that is what they are referring too.
Typically whipped ganache is used as a filling between cake layers. However, I prefer to cover the outside of my cakes with regular ganache that forms a shell around the cake under the fondant. This site does a great job of explaining how to make it and apply it to a cake: http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html
Wow... Now I understand what all the fuss is about! Thank you!