I tried covering a ganache covered cake with fondant and had the worst time! The fondant kept sticking to the ganache so it wouldn't lay smooth It had terrible wrinkles, does anyone have any tips? Thanks!

What recipe did you use for the ganache? I use 12 ounces semi sweet chocolate, 2 tablespoons butter, 3/4 cup cream and a splash of vanilla. Mine hardened up enough to cover with no problems.

Thanks, I'll give your recipe a try!

I agree with sweettreat101, you have to use a ganache recipe that hardens. I use Sharon Zambito's method of ganache making... equal parts heavy cream to chocolate pieces, let stand overnight at room temp until it has the consistency of peanut butter, then cover cake and let harden overnight again at room temp.

Sorry forgot to add that I let it sit overnight at room temp before using the ganache.

Yes, after letting the ganache set up initially and thicken in the bowl, you have to leave the ganache on the cake to set, otherwise it will be sticky. This can take anywhere between a few hours to overnight, depending on the recipe.

Was your ganache firm like a chocolate shell? You have to use at least 2 parts semi sweet choc to one part cream for that purpose. HTH