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When can I decorate ganache & fondant

post #1 of 12
Thread Starter 
I can usually find all my answers from previously asked questions but having trouble with this one!

I am trying fondant covered ganache for the first time. When doing buttercream I usually crumbcoat Thursday and cover with fondant on Friday to decorate right away. This cake is not getting picked up until Sunday. When can I apply the ganache and when should I apply the fondant?

I have never put a fondant cake in the fridge (fear of sweating). Will I need to put the ganache in the fridge?

Any good tips for getting the ganache on smooth? I am doing a tier chocolate covered in fondant and then a white chocolate on top that will not be covered.

Thanks for any advice!
post #2 of 12
Hi Nikkimouse,

I'm about to try my first fondant covered cake so will be interested to read the replys, I'm using a ganache crumbcoat as well. Not sure what the experts will say but I have put my ganache covered cake in the fridge, covered, and will take it out and allow it to get back to room tempreture before covering with fondant, hopefully I dont get any sweating problems!

Here are the steps I use to get the ganache coat really smooth:
1) Make sure the ganache is the right consistency, not too thick not too thin.

2) Completely cover the cake with the ganache, not worrying too much about the smoothness of it, just try to get an even amount of ganache all over, sides included.

3) Place long, flat edge of a knife (or spatula if you have one) into really hot water for 30 seconds, shake of the excess water (but dont dry it with a towel or anything). Now to do the top of the cake, I start at one end, holding the edge of the knife at 45' and gently drag it across the entire cake towards me in ONE go. If you need to do another sweep ALWAYS reheat/wet the knife edge or spatula the same way you did before. Dont do multiple little sweeps across or try to have another go without reheating/wet knife as it just ends up sticking and draging. For the sides I use the same method (heated/wet knife, 45' angle, two or so big long sweeps) but obviously the spatula with be verticle, really concentrate on keeping it dead verticle. The heated/wet edge slightly melts the ganache as it smooths so you end up getting a really flat, smooth surface.

4) Place the whole thing into the fridge to until the ganache is nice and firm. I then fill in any little holes around the bottom and fix up the top edge using left over ganache and very clean hands/fingers. I find using my hands allows the ganache to slowly melt while I am working/moulding it into postion.

5) Lastly I go back and repeat step 3 to finish off

I get a very neat, smooth and consistant ganache covering when I follow these steps. Although I think I should be doing the sides of the cake before doing the top.

Anyway hopefully some of the info if useful.

Cheers icon_smile.gif
post #3 of 12
I put my fondant covered cakes in the fridge, and they are always fine....also I am not sure but I think you want to put cake with ganache in fridge so it sets nice....ask sugarshack about this, she will know
post #4 of 12
Thread Starter 
Thanks Ldiver for those detailed steps! How long before pick-up can I spread the ganache? Can I do it on Thursday for a Sunday cake? I'm just unsure with the cream/chocolate. Does this spoil easily? I'm just nervous with the cake being left out for their party and while I decorate the cake.

post #5 of 12
Here's the link I always post when I see questions about covering a cake in ganache. It's the best tutorial!

If the ganache feels dry to the touch when you are ready to cover it with fondant, brush a little simple syrup or even plain water on it so the fondant has something to adhere to.

I have two ganache covered cakes in the fridge right now waiting for me to add fondant and decorate after work tonight icon_smile.gif

I usually ganache and fondant my cakes as close to delivery time as possible just because I want the cake to be as fresh as possible. The cakes that I iced in ganache this morning will be eaten tomorrow. (I'll be up late tonight) But Ive seen many people on here say theyve decorated a couple days prior. I wouldnt do it any sooner than that though. As for the ganache spoiling, Ive also read on here that the amount of sugar in the chocolate keeps the cream from spoiling. So you shouldnt have any worries there.
post #6 of 12
Thread Starter 
Thank you! I will plan on ganche early Friday and fondant Friday evening. Saturday I will decorate and stack.

Will I need to refrigerate Friday evening through Sunday?
post #7 of 12
I would
post #8 of 12
As soon as the ganache has set then you can begin to decorate with fondant - the last ganache'd cake i did was only 7 inch round so after 30 minutes in the fridge it was ready to cover. Ganache is a lovely medium to work with (and even lovelier to eat lol).
post #9 of 12
If your ganache is made correctly then no, it does not need to go in the fridge.
Bring your cream to the boil - take off heat then add your chocolate.
You will find that if you only use these two ingrediants (no butter like some do) then it will firm up alot quicker and better.

Ganache should always be made 24 hours before you require it.

We are heading into our extreme summer over here - yet still, there is no need for me to place ganache in my fridge.

After you have covered your cake with ganache - set it aside and it will go firm to the touch....even left on the bench....for at least 6 hours.
You need the cake to settle

I ganache one Day - allow cake to set up over night - then decorate with my regalice/fondant the next day.

If your cake is cooked correctly and completely covered in the ganche - then your cake will stay moist -
Some cakes can go slightly gooey on the outter edges where covered in ganche - when placed in the fridge.
No customer wants that look or taste...
And you won't know about it - but your customer will.

It really is a myth that you must place a ganache cake in the fridge...
Years of ganaching - and i never have...and i never will
Because there is no rhyme or reason too.

Cream brought to the boil - has its consistancey changed - thus no need to refridgerte....once turned into ganache

Don't be scared of using it -
Enjoy what we have been doing over here in Australia for many many years.

post #10 of 12
Originally Posted by Bluehue

Some cakes can go slightly gooey on the outter edges where covered in ganche - when placed in the fridge.
No customer wants that look or taste...
And you won't know about it - but your customer will.

icon_surprised.gif oh I didn't know this. I know it's not necessary to keep it refrigerated, but I didn't know I shouldn't keep it refrigerated. Thank you Bluehue!
post #11 of 12
Thread Starter 
Thank you so much for the tips.

Bluehue you have instilled some confidence, thanks!

I'll let everyone know how it all turns out.
post #12 of 12
Hi everyone,
I am not the most experienced cake decorator but i have worked with choc alot!
When heating choc the molecules in the mix need to be properly melted (otherwise your ganache mix will be grainy or god forbid curdle. If its made properly i would not refrigerate! Choc sweats when exposed to moisture, hence why when making choc in moulds i never set them in the fridge.
As far as time goes my latest cake i have ganached thursday, fondant fri and pick up sat icon_smile.gif. Hope this helps
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