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 !!!!
Anna

( 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

thanks

Hi Anna,

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:

http://www.flickr.com/photos/34971289@N06/sets/72157622644499988/

http://sugaredblog.blogspot.com/2009/04/story-of-cherry-hog.html

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...

Anna

Great tutorial Rylan! Thanks!