I've been crumb coating with ganache, white and dark chocolate. I really like the ganache crumb coat but my MM fondant often breaks apart on the top edges of the cake, sometime just a little and sometimes a lot. The ganache/cake is cold when I apply the fondant. How can I fix this problem?
Did you have this problem prior to using ganache? I can't see why it would be the ganache which is causing the problem. I would say the fondant is too dry or doesn't have enough elasticity.
Same thought here, maybe it's too dry or it's rolled to thin. Not sure but I have never had this problem.
No I did not have this problem prior to using ganache. The fondant seems elastic enough, It stretches and does not tear prior to rolling. Maybe it's too dry. I do use a lot of sugar/cornstarch (50/50) when I roll it out. I usually roll to between 1/4" to 3/16" thickness.
Even with a full coating of ganache, I like to apply a cushioning coat of buttercream before applying my fondant.
I agree about the fondant but you might also have a crumb coat that is actually too cold. I find that if I chill it In my home fridge it's fine and I get no tearing but sometimes when I am at work and the cake chills in the commercial walk-in it gets so cold and firm that it can tear more easily.
That being said, it only tears if the fondant I am using is a bit less than perfect consistency and stretch... Just a thought
Add a little crisco to your fondant. It makes it really nice and elastic. You can use it to make fondant decorations but they won't dry as fast or as hard.
The ganache was right out of my home fridge. Next time I'll wait a bit so it warms just a little and see what happens.
I did use a little Crisco and it does make the fondant stretchy. Maybe I used too much and it got too stretchy?
Thanks for all you're replies.