Evae Posted 24 Nov 2012 , 7:15pm
post #1 of

Hi, 

 

I have to make a cake for my boss. She specifically asked for a chocolate ganache covered in chocolate fondant. I have a recipe for a whipped ganache, but am worried about it holding up under the weight of the fondant. Has anyone ever covered a ganache frosted cake with fondant. The cake is due this Tuesday. Any help/hints you can offer would be appreciated. 

 

Thanks!!

Eca

2 replies
melanie-1221 Posted 24 Nov 2012 , 7:48pm
post #2 of

I prefer to use ganache under my fondant. I spread a cooled ganache over my cake and smooth it. I have also used a whipped ganache if you prefer that, it works as well as buttercream. Be sure to smooth the ganache before applying your fondant just as you do your buttercream.

Chellescakes Posted 25 Nov 2012 , 10:25am
post #3 of

I only use ganache under my fondants as do most Aussies, we are not big on buttercream here. 

 I use a mix of one part cream , I think you call it heavy cream , to two parts chocolate. 

I bring the cream to the boil , add any extra flavourings remover from the heat and stir in the chocolate. 

 

I leave this to set up over night , on the kitchen bench. It should be the consistency of smooth peanut butter. 

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