Covering Ganached Cake With Fondant

Decorating By brisbane Updated 24 May 2014 , 9:50pm by Mimimakescakes

brisbane Posted 23 May 2014 , 11:55pm
post #1 of 8

AOkay...so I spend a long getting my ganache perfectly smoorh and good sharp edges...leave overnight in refridgerator and cover in fondant after leaving out for a few hours. By rhis time ganache is soft and my lovely sharp edges disappear. My question is should I cover in fondant straighr after I bring it out of refridgerator (heard this is a no no) or perhaps put cake in freezer so the ganache sets up harder and wont be so soft after a few hours......any suggestions welcome :-)

7 replies
lcubed83 Posted 24 May 2014 , 5:34am
post #2 of 8

AWhen I did this, I did not put my ganached cake in the fridge. I let it sit out and get nice and firm.

Some great tutorials can be found on Three Little Blackbirds' blog and on YouTube by InspiredbyMichelle (3 part video.)

brisbane Posted 24 May 2014 , 5:55am
post #3 of 8

AThanks so much...will try rhis way next time and watch TlB video

Mimimakescakes Posted 24 May 2014 , 11:28am
post #4 of 8

what ratio of chocolate to ganache are you using? .

 

I don't fridge my cake with ganache either , I leave it out overnight. If I am in a hurry , I freeze for 10 mins and then cover.  

brisbane Posted 24 May 2014 , 8:12pm
post #5 of 8

AI use 2:1 for dark or milk chocolate and 3:1 for white chocolate. Auckland has high humidity at rimes.

enga Posted 24 May 2014 , 8:48pm
post #6 of 8

Quote:

Originally Posted by lcubed83 

When I did this, I did not put my ganached cake in the fridge. I let it sit out and get nice and firm.

Some great tutorials can be found on Three Little Blackbirds' blog and on YouTube by InspiredbyMichelle (3 part video.)

;-D Both of these videos really helped me with my first ganached cake!

brisbane Posted 24 May 2014 , 8:58pm
post #7 of 8

AThanks will be viewing both

Mimimakescakes Posted 24 May 2014 , 9:50pm
post #8 of 8

They are the ratios that I use , I live on the Gold Coast(,I am assuming by your user name you know where that is).  I know all about humidity. If it is particularly bad, I use the aircon overnight to help dry the ganache. I also make the ganache the night before I use it and let it set up out of the fridge overnight. 

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