I have made ganache and poured it over cake. I have made ganache and whipped it to frost a cake. What consistency should I use under fondant?
I've read it's the consistency of peanut butter.
For dark and semi sweet chocolate it's a 2 to 1 ratio (chocolate:cream). For milk and white chocolate it is a 3:1 ratio.
keep in mind that after you mix it, if you let it "sit" at room temp for about an hour or two, it thickens up very nicely... giving you a great under fondant consistency good luck and happy baking