andreac999
Posted 11 Apr 2010 , 1:45am
post #1 of 3
I am new to cake decorating and am attempting my first try at using ganache under fondant. I already made the ganache using a 2:1 ratio and the cake is ready to be iced. I've made it that far, but now I'm stumped 
What is the best technique for getting the ganache on the cake and making it smooth? Do I put it on the sides & top and use a bench scraper to smooth it similar to BC? How thick/thin should it be? I'm sorry if there is another forum post on here about this, but I haven't been able to find anything. Thanks for any help!
2
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andreac999
Posted 11 Apr 2010 , 4:47am
post #3 of 3
Thank you! I just finished it and it seems to be pretty smooth. I guess I'll find out when I put the fondant on tomorrow 
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