Consistency Of Ganache Under Fondant?

Decorating By Lcubed82 Updated 14 Jul 2011 , 4:26am by jleigh982

Lcubed82 Posted 13 Jul 2011 , 7:01pm
post #1 of 4

I have made ganache and poured it over cake. I have made ganache and whipped it to frost a cake. What consistency should I use under fondant?

3 replies
TexasSugar Posted 13 Jul 2011 , 7:11pm
post #2 of 4

I've read it's the consistency of peanut butter.

For dark and semi sweet chocolate it's a 2 to 1 ratio (chocolate:cream). For milk and white chocolate it is a 3:1 ratio.

Lcubed82 Posted 14 Jul 2011 , 4:04am
post #3 of 4


jleigh982 Posted 14 Jul 2011 , 4:26am
post #4 of 4

keep in mind that after you mix it, if you let it "sit" at room temp for about an hour or two, it thickens up very nicely... giving you a great under fondant consistency icon_smile.gif good luck and happy baking

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