I have white chocolate ganache on my cake, and just took it out of the fridge for firming. My plan is to cover it w/ fondant. I know water and chocolate don't mix at all. How do I smoth this firmed fondant? I was thinking of the boiling water and hot spatula, and then drying COMPLETELY before placing on cake. Will that work? Or is there a better way?

I use the hot knife method like you're talking about. Just be sure to wipe the spatula so that it's dry and you don't get any water on your cake. I've read that you can also use a blow dryer but I've never done that myself.

Thanks, Mamawrobin! That's what I'll do then.

Interesting thing about the blow dryer. I may try that.

actually with this technique, a little bit of water wont hurt it.

So, when you say to use a hair dryer, do you just aim the dryer at the cake and then put the spatula to the warmed ganache?