Ganache Cakes

Decorating By kitycat Updated 7 Nov 2014 , 2:09am by kitycat

kitycat Posted 6 Nov 2014 , 8:32pm
post #1 of 5

Hello everyone :-D  I am covering a cake in ganache then fondant for the very first time :/ I am a little scared.  Does anyone have a simple yummy recipe for ganache? Before covering my cake in fondant- do i have to apply anything to the ganache in order for the fondant to stick? Please help!

4 replies
ropalma Posted 6 Nov 2014 , 9:10pm
post #2 of 5

Ganache is just ratio of 2:1, chocolate to cream.  This applies to dark or semisweet chocolate.  If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results.  ****You can also whip this ganache to create a whipped ganache filling–it is less perishable filling and is fine to leave at room temp for a day or two.  There are tutorials out there that you can Goggle for making ganache.  Once the ganache sets I have a pastry brush that I dampen and brush the ganache so the fondant sticks to it.

kitycat Posted 6 Nov 2014 , 9:38pm
post #3 of 5

thank you so, much  I truly appreciate you taking the time to share this recipe and sharing this information :-)

bikemom3 Posted 7 Nov 2014 , 2:02am
post #4 of 5
kitycat Posted 7 Nov 2014 , 2:09am
post #5 of 5

AThank you :)

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