ryaln great tips on your website!
i am doing the gnache under fondant this week-end for my daughters cake. first time trying this!
i think this post has answered all my questions--but one, (or two, three 
do you put anything on the cake before your use the gnache?
(example crumb coat)
and how long-approx. do you wait until you cover your cake with the fondant? does the gnache need to be hard, firm, soft???
and because im using a cream cheese frosting, i will have to refrig. the cake. is the gnache and fondant (its satin ice) ok to be refrig???
thanks in advance to anyone who can help me before i start this cake.
anyone???
I'm a ganache newbie but had nice results will post them this week. I am a bit confused about your question. You are using ganache, fondant AND cream cheese frosting? I don't understand how you are going to use all 3 on one cake? Maybe if you explain someone can help. I will say this, I didn't crumb coat because it didn't need it. Cake was removed from freezer and thawed a bit then I torted and ganached it. I let it sit overnite and then next morning before putting fondant on I put in the fridge for about 15, 20 minutes. I painted on some piping gel to help fondant stick and everything worked out perfectly. Not sure if that helped you or not.
Hi Aundrea, sorry for the late reply.
I don't put a crumbcoat on my ganache. The only time I did is when I carved a cake and it got really crumbly so I had to use another coat.
I suggest you go straight ganache with no crumbcoat if you are doing regular tiers.
As for when to put the fondant. I like to refrigerate my cakes--that way it will form a really firm-hard shell. Once it comes to room temperature it will we soft(er) again.
I've refrigerated ganache and Satin Ice and never had a problem.
thanks for the replies.
i have cream cheese frosting in the layers, not on the cake. sorry for the confusion.
i made the gnache-and extra BC incase this doesnt work.
i did add a very light layer of crumb coat bc my cakes were so crumbly. and i dont think the gnache would cover well.
i will be applying it soon, so wish me luck!
o-m-g! i just did one of my cakes (second tier still to do!) this is the best thing ever!! never ever again will i use buttercreme under fondant!!
thank-you thank-you thank-you for all the help and advice!
i love the sturdiness (?spelling) it gives my cake! each cake is 3 layers so this is great!
the crumb coat helped alot. especially with because its red velvet cake and i didnt want the red crumbs to show through the gnache.
whoever came up with this, i tip my hat to you! wooohoooo!
***my fondant can use major help, im using satin ice,now that i found a new way to do fondant cakes i may just do more of them.
Hi- this is a great thread. I'm wondering about the ganache under the fondant in hot weather? I love this idea and will be trying it, but am wondering if this is a method that doesn't work out so well in the hot, summer months? I would worry that the ganache would melt and cause the fondant to slide. Anyone have experience with this method in the heat? (Rylan, I know you're in Vegas, what do you think?) -- [/img]
I just wanted to share with you all. I ganached a cake for the 1st time this weekend and I LOVE using it, but..... I did try just using a steamer to make the ganache sticky enough for the fondant, it did not work at all, my fondant would up tearing badly because I had to lift it and try to get in under it with some melted raspberry preserves to provide a stickier surface. Live and learn, this cake was just for my DH & kids so I didn't bother using a new batch of fondant. Now I know for next time, I will paint melted preserves over the ganache to give the fondant a good surface to stick to. HTH someone else.
Just use a very thin coat, I obviously put too much when I did my football helmet, because after I applied the fondant, and it set for a while, I had blue goo coming out around some of the bottom. I now only use water to adhere fondant to ganache covered cakes.
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