When covering a cake with ganache, then with fondant, do you pour the ganache, then let it set? or do you let it thicken, then ice with spatula?
Thanks!

I make it the night before and let it thicken up, then I smooth it onto the cake.

Oh you are going to fall in love with chocolate ganache under fondant....it solves a multitude of problems like buldging and sharp edges. Take a look at these three videos from an Australian baker.

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/5/qFtm8q4m4Bk

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/4/OgrXxYLm0Sk

http://www.youtube.com/user/InspiredByMichelle?blend=2&ob=1#p/u/3/imfDvvSZn5I


Good luck