Whipped Chocolate Ganache

Baking By SoniaMT Updated 31 May 2015 , 9:34pm by SoniaMT

SoniaMT Posted 31 May 2015 , 9:07pm
post #1 of 3

Has anyone used Whipped chocolate ganache to ice the cake before fondant is added? Does it work well with fondant?? Any tips or concerns? Can it be left out for 48 hours at room temp? Thanks!

2 replies
costumeczar Posted 31 May 2015 , 9:16pm
post #2 of 3

It might be a little soft, but if you refrigerate it, it will harden up. I'd just use unwhipped ganache, though, there's no reason to incorporate all that air into it if you're covering it with fondant. I'd keep it in the fridge if it's whipped.

SoniaMT Posted 31 May 2015 , 9:34pm
post #3 of 3

@costumeczar thanks! yea I think i'll just use the unwhipped ganache. appreciate your response! =)

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