Hello everyone !!!
I want to do my first fondant cake, I am planning on making a purse for my mother inlaw's b-day this weekend, and would love to try ganache under fondant. My questions is...
Do I frosted as I would do with ABC?
How thick can the layer be?
Which method can I use to smooth it?
Rylan.. I went to your site, thanks for the ratios for the ganache !
Thanks for reading !!!!
( if there is a previous post to this.. which I am sure there most be one. and I can't find it. Please direct me to it
There are previous posts...here's one, and it's looong: http://cakecentral.com/cake-decorating-ftopict-633264-ganache.html
I have made a purse cake (no picture) using ganache before. I just ice is as I would with buttercream. Here are tutorials just to see how it performs:
Thanks Rylan... !!!
I made the ganache using your recipe and it was perfect!! but I've never covered a cake with fondant before, so making a purse may not have been the first choice for beginners LOL... well I made it anyways, and then I was afraid of standing it up, not sure it would hold, and it wasn't as smooth as I wanted it.. but I know it will come together with practice.. big bite for me..and great learning experience.. I will visit the link.. thanks again...
Great tutorial Rylan! Thanks!