So I've been decorating for 2 years now (hobby caker) and recently I've been craving those sharp edges!  I decided to try a white chocolate ganache instead of buttercream.  I watched a few tutorials, and read up a bit on here and when I started to smooth it on my cake it looked great, but as I kept smoothing and working it, the ganache was setting up over my cold cake and making lumps and bumps everywhere!  I don't know what to do!  The more I smooth, it drags the set ganache and makes more lumps!  HELP!  I deliver the cake tomorrow night!  I even tried a hot bench scraper and offset spatula.  Is it possible once it all comes to room temp I can attempt to re-smooth it?

 

Thank You For Your Help!

You can't ganache a cold cake , let it come up to room temp and then smooth with a hot spatula and then re ganache to get a smooth finish. 

How long will ganache last at room temp?  Do I have to make a new batch tomorrow or can I use the leftovers from my failed experiment tonight?

Ganache will last for at least a week at room temp ,I've left it out longer in face.  If it is set up too much I just micro it for a few seconds and give it a light stir to re combine.  

Great!  Thanks for the help!  I'll be sure to report my results tomorrow morning when I try again to smooth it out!

A[IMG]http://cakecentral.com/content/type/61/id/3070801/width/200/height/400[/IMG]

Here's the result... Ganache issue under control but couldn't smooth my fondant properly. 75% humidity here right now and making my fondant sticky like gum. Overall I'm happy with the way it turned out.

looks Great!

AI'm sure this has been asked before, but can you put ganache under buttercream?

You could, although I'm not sure why one would want to.  Like use ganache as the crumb coat?  That'd be one pricey crumb coat!  I believe most of us use it under fondant (or as the stand-alone cake covering) to achieve the crisp edges.

AI have never used it. Thought maybe it would be easier to get a nice crisp edge. I have never understood why people charge more for fondant. For me, it takes me three times longer to get a smooth coat with buttercream.

A

I don't charge.more. It's assumed it will be needed with most designs, but it's a nice change when I get to do an all bc cake. And no, if you're going to use ganache, don't bother with bc too, ganache the whole thing.

AThat's the kind of fondant I make, with the.gelatin and glycerin. MFF is a popular version which can be found here. Michelle Foster Fondant.

AZCouture,

 

thank  you for recommending the recipe.  I found it on the cake central website.  I'll give it a try when I round up the ingredients.

ps: Your cakes are simply amazing  beautifully artistic.

 

http://cakecentral.com/a/michele-fosters-fondant