"ganaching" For Fondant

Decorating By Lcubed82 Updated 25 Jun 2011 , 4:57am by southerncross

Lcubed82 Posted 25 Jun 2011 , 3:49am
post #1 of 4

When covering a cake with ganache, then with fondant, do you pour the ganache, then let it set? or do you let it thicken, then ice with spatula?
Thanks!

3 replies
mena2002 Posted 25 Jun 2011 , 3:56am
post #2 of 4

I make it the night before and let it thicken up, then I smooth it onto the cake.

mcaulir Posted 25 Jun 2011 , 4:55am
post #3 of 4
Quote:
Originally Posted by mena2002

I make it the night before and let it thicken up, then I smooth it onto the cake.




This! If it gets too thick to work with, microwave for 30seconds at a time, stirring between.

southerncross Posted 25 Jun 2011 , 4:57am
post #4 of 4

Oh you are going to fall in love with chocolate ganache under fondant....it solves a multitude of problems like buldging and sharp edges. Take a look at these three videos from an Australian baker.

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/5/qFtm8q4m4Bk

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/4/OgrXxYLm0Sk

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/3/imfDvvSZn5I


Good luck

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