Havn't tried ganache to set a cake before covering with fondant so how stiff should this ganache be? I tend to have my ganache slightly soft when I use it with cakes but I could see the fondant shifting if ganache was too soft. How do you do that?

Hi, the ratio for the ganache is 1:2 cream to chocolate. I make it a day before and leave it to set overnight. Here is a great video and hope it helps.

I've used it a few times. It is like peanut butter consistency when you spread it, and then it should harden up to a pretty good shell. Are you letting it sit before you cover it in fondant?

Thanks for your advice. I haven't tried it yet under the fondant, usually just put buttercream but love the idea of how smooth it would be. like peanut butter is pretty stiff, so I will try more chocolate and less whipped cream.

When you say you let it set out, does that mean in the fridge or out of the fridge?? thank you.

Out of the fridge.

Ratio is 1:2 cream to dark chocolate & 1:3 cream to white or milk chocolate. I make my ganache the night before I need it & leave on the bench covered overnight to cool down

oh wonderful!! Thank you!