Any suggestions or tips on decorating a cake with fondant that was first covered with poured ganache. Would like to try this technique. Thanks in advance!
Poured ganache isn't the preferred type of ganache to cover a cake in fondant. There is a different ganache ratio for this. Search for the thread "never using BC again" or something along those lines and you should find the ratio.
So SO love this technique! Just used it for my Lightning Mcqueen cake. I used the Planet Cake recipe:
2- 11 oz bags of Giradelli dark chocolat (The high cocoa one)
300 ml heavy cream.
Heat cream just to boil. pour over chocolate in bowl. Whisk until smooth. Let cool until peanut butter consistency. Frost cake. Then use spatula dipped in hot water and wiped off to smooth. You can get it really smooth. Then you need to use a simple syrup to attach the fondant (1/4 cup boiled water with 1/2 cup sugar)