Ganache Under Fondant

Decorating By BeeBoos-8599_ Updated 13 Oct 2010 , 8:19pm by debbief

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BeeBoos-8599_ Posted 13 Oct 2010 , 7:59pm
post #1 of 3

Hey all! It has been a really long time since I have been on the site and I felt lost. I could not find what I KNOW is here.

I have a cake for my daughter this weekend and I want to frost the cake with ganache then cover it with fondant. I did a ganache frosted cake a couple of weeks ago and used a recipe that a friend gave me. There must have been an error in her recipe because even after 8 HOURS in the fridge it had not set up to spreading consistancy. ANYWAY, does anyone have a favorite ganache recipe and can you give me any tips on getting it really smooth prior to adding the fondant. TYIA!

2 replies
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DSmo Posted 13 Oct 2010 , 8:10pm
post #2 of 3

Planet Cake's recipe works really well. Here's a LENGTHY discussion on the topic.

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debbief Posted 13 Oct 2010 , 8:19pm
post #3 of 3

This thread will give you all the info you need.

I know it's really long but well worth it to read the comments.

But to answer your questions quickly:

Use a ratio of 2 parts dark chocolate to 1 part heavy cream. Measure by weight. For white chocolate use 3 parts chocolate to 1 part cream.

This is a great tutorial for getting the ganache nice and smooth with sharp edges.

Good luck! icon_smile.gif

edit to add: oops forgot the last link icon_redface.gif . And looks like someone else beat me to it and gave you a link to the same thread. Again, it's worth the time to read.

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