I am doing my 1st fondant covered cake and I used white chocolate ganache as described and demonstrated by a few regular posters here. I even used my tri-square like Michelle's video to get straight edges. I think it worked pretty well but the surface isn't as smooth and even as in the videos I have seen. After working the cake and smoothing the ganache, the ganache began to firm up so I wasn't able to get a very smooth finish, even with the palette knife dipped in hot water.
I was a bit worried whether these imperfections and tiny divets will show up under the fondant. I have never fondanted a whole cake before...so I am asking for advice from the experienced ones here.
Will the slighly uneven surface show through the fondant? I know its hard to determine without seeing a pic...
Is there something I can do to smooth it further (can't use viva or hi density foam)?
Thanks in advance!
I'm going to try another round of spatula + hot water.
Any ideas would be appreciated.
Unless they are just deeply un even spots or you roll your fondant really thin, they shouldn't be a problem.
You can always wait until the ganache sets up and then "hot knife" it again. I use boiling water from the kettle in a really deep coffee mug and then dip it for a few minutes and then wipe off excess water and then go over the cake again. I agree with Texassugar too - the minor imperfections shouldn't show through.
Yes, tried the hot knife again on the firm ganache and its helped a bit...I can try again after it dries.
I'll try to roll the fondant to a decent thickness just to make sure.
Thank you guys for your advice and reassurance!