I have made the tuxedo cake in buttercream , and it came out great, but never in fondant. I am VERY concerned about pouring ganache over fondant. She insists on fondant and not buttercream. Anyone have any ideas or experience pouring ganache over fondant? Won't the warm / pourable ganache break down the fondant? How long in advance would you pour it on there? Please help. Thanks!
Hi Melanie! I'm glad you posted that question because five months ago I was in the same position you are now! One of my clients,the bride of course, brought me exactly the same picture you posted and asked if I could do it but with 3 tiers and a little different on the side. So I added some fondant roses on the side and on top, white and brown. I didn't use chocolate fondant as I have seen many have done because it"s too dark and it doesn' look good with the ganache. About the ganache, you have to let it cold a little bit but not too much so it gets thick because you won't be able to pour it on the cake. When you get to the point of pouring the ganache you can do it with a small tea spoon so it doesn't get messy! But you have to do it at least 4-5 hours before so it can dry, otherwise you have to be very carefull when you tranfer the cake so it doesn't get ruined! But I have to tell you, I I was so anxious about the ganache too, that I through it away TWICE before i could get it right. But it was easiest than I thought! If only I was more calm!! You can see my photos on my profile. I wish you good luck!
No, ganache will not break down fondant even if it is warm (if it is hot you are doing it wrong anyway). Good luck!
Than you both soooooo much for all the info! I feel like I can tackle this job now :)