Fondant Problem Over Ganache Crumb Coat

Decorating By Tony914 Updated 28 Apr 2011 , 3:50am by Tony914

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Tony914 Posted 23 Apr 2011 , 2:53pm
post #1 of 8

I've been crumb coating with ganache, white and dark chocolate. I really like the ganache crumb coat but my MM fondant often breaks apart on the top edges of the cake, sometime just a little and sometimes a lot. The ganache/cake is cold when I apply the fondant. How can I fix this problem?

Thanks.

7 replies
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LisaPeps Posted 23 Apr 2011 , 3:16pm
post #2 of 8

Did you have this problem prior to using ganache? I can't see why it would be the ganache which is causing the problem. I would say the fondant is too dry or doesn't have enough elasticity.

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russette80 Posted 23 Apr 2011 , 3:22pm
post #3 of 8

Same thought here, maybe it's too dry or it's rolled to thin. Not sure but I have never had this problem.

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Tony914 Posted 24 Apr 2011 , 8:10pm
post #4 of 8

No I did not have this problem prior to using ganache. The fondant seems elastic enough, It stretches and does not tear prior to rolling. Maybe it's too dry. I do use a lot of sugar/cornstarch (50/50) when I roll it out. I usually roll to between 1/4" to 3/16" thickness.

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ycknits Posted 24 Apr 2011 , 8:33pm
post #5 of 8

Even with a full coating of ganache, I like to apply a cushioning coat of buttercream before applying my fondant.

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steffla Posted 24 Apr 2011 , 9:26pm
post #6 of 8

I agree about the fondant but you might also have a crumb coat that is actually too cold. I find that if I chill it In my home fridge it's fine and I get no tearing but sometimes when I am at work and the cake chills in the commercial walk-in it gets so cold and firm that it can tear more easily.

That being said, it only tears if the fondant I am using is a bit less than perfect consistency and stretch... Just a thought

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kristiemarie Posted 25 Apr 2011 , 1:03pm
post #7 of 8

Add a little crisco to your fondant. It makes it really nice and elastic. You can use it to make fondant decorations but they won't dry as fast or as hard.

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Tony914 Posted 28 Apr 2011 , 3:50am
post #8 of 8

Hi all,

The ganache was right out of my home fridge. Next time I'll wait a bit so it warms just a little and see what happens.

I did use a little Crisco and it does make the fondant stretchy. Maybe I used too much and it got too stretchy?

Thanks for all you're replies.

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