Just a quick question... as this will be the first time I use ganache.... is there a secret to attaching/getting fondant to stick onto ganache? I know with a normal bc icing... i can just spray with water if it's too crusted... but what about ganache?
Thanks in advance!
The couple of times I did it, I just smeared a little crisco (shortening) over the ganache and it stuck fine.
I can't see why you can't use water as long as you don't put too much on there.
Thanks so much TexasSugar!
One other question I have about ganache... once it's on... does that mean the cake is sorta sealed? I mean... when I buttercream a cake... as long as there are no perishables inside the cake, it can stay out... but what about with ganache? Or does it need to be refrigerated till it is covered in fondant? I don't want the cake to dry out...
I dampen my ganache with a little bit of water on a paper towel. That does the trick as well. Cake can stay out once ganached, as long as there's nothing perishable inside.
Thanks a million mcaulir!! That helps a lot!!
I use a little Crisco also, works great! I am sure a little water will work too.
I agree that water works just fine and I have found that a ganached cake seals up QUITE nicely so the ganache raelly holds in the moisture
I cover ganache with fondant all the time and do not put any water on it bc I have had the occasion where I wasn't happy with the way the fondant went on or realized it wasn't big enough so have gently taken it off again with no mis-hapes (thank goodness!) and then I've just rolled it out again and put it back on.