AIm new with making cakes and have the most silly queries!but ive gotten such amazing help here. Ive covered my cake with ganache and have refrigerated it for a few hours. Now im going to cover it with fondant. Do I apply something before putting the fondant on the cake so it sticks or do I just put it directly. Also whats the ideal thickness of the fondant for covering cakes? 1/8th of an inch?
since it's been chilled--it will probably have a tad of condensation on it when it first comes out into room temp so that should be sufficient to adhere the fondant--
the thickness depends on the quality of the fondant but i'd probably go with 3/8 to 1/4 inch so you have enough to stretch it around to get it to smoothly cover--it stretches just on it's own when you pick it up too--