Hi everyone,

In 3 of my 4 cakes, I used apricot jam on the cake before I cover with fondant. However, in my last cake, my sister in law advised me to use ganache. Well, near disaster. I found it really hard to put the fondant on as it was sliding away from the cake.

What did I do wrong? What consistency should the ganache be? I follow a recipe but had to keep adding more water to thin it?

I must say, I do prefer the jam but may be it was because the ganache consistency was not right.

IS spricot jam better for some cakes and ganache better for others? or is it just a matter of your preferences? Sorry, this sounds likes silly question

Also, how long can a cake (after cover with fondant) be left in room temperature? In my last cake, I made the cake on tues, cover on wed. Did all the decorations between wed and fri. The party was on sat. Should I have worked a little quicker? Don't want anyone to get food poisoning next time round. Just thought I ask , just in case.

I hope someone can help me with these questions

Thanks

violet

I always use butter cream or ganache, never I have used any fruit preserve as "glue" for fondant.. I personally think icing or Ganache is better .. I know some people use corn syrup..I do not move the Fondant once I lay it down, that's why I measure it exactly..

re: how long, that depends what type of cake and what filling.. If it's fruit filled or whipped cream, I would not leave it out..but I had a Ganache filled cake , Fondant covered for two days at room temp., and it was perfect even 'til the day it was served..

I have never heard of anyone using ganache first before covering with fondant. Maybe you can. What little experince I have it has been either BC,jam and in an emergency piping gel.

Forgot, I always start my cakes on Tues. or Wed. If you have a fruit filling like berries you might want to reconsider. I done this with lemon curd and it was ok.

wow, quick replies already . thanks

yeh, I thought it was strange too to use ganache (which is such a thick layer) under the fondant. I tried it anyway. I have read many books which suggested the apricot jam.

Love to read other suggestions/ tips .

thanks

violet

Ganache can be whipped to change the consistency.. I only do crumb coating on top for the FOndant to stick...FOndant is not suppose to be moved once it's layed down, that's why accurate measurement is important before laying it down..