So I just overcome a strange problem with my fondant. Humidity and unusual tearing. Now I have wet ganache. I followed inspired by michelle's video on how to make and ice cakes with ganache. The square cakes came out beautifully. Sharp edges and corners. She says to brush the cake with hot water. I did and ended up with my brush dragging lines into the ganache. I squeezed out the water from my pastry brush but it was making my ganache soft and wet now I lost the sharp edges in the 6" cake. I have to cover the 10" square cake with fondant but I am wondering how to avoid having a wet ganache. Should I just rub it with shortening? I don't like the idea of water on my ganache..no matter how little I apply it is just a chocolate mess and staining my excess fondant. What advice do you have on preparing chocolate ganache for applying fondant?
post #1 of 10
6/29/12 at 3:34pm