I just covered a ganache iced cake with fondant. I think I rolled the fondant a little too thin, because this hasn't happened before. I couldn't smooth the fondant very well because the smoother kept sticking, and now the fondant looks wet. What should I do. I have a fan on it, will that help, or is it doomed for failure. Any Ideas?

Was the cake cold when you covered it in fondant? I can imagine condensation doing that.

Did you refrigerate your ganached cake prior to covering with fondant?

What was your ratio of cream to chocolate? There are different ratios to make a more solid ganache for covering cakes with fondant.. then there is another ratio for what is called 'pouring ganache'.. pouring ganache is used if you only want to cover the cake in ganache alone.. is usually used for dessert style cakes. If you used a higher ratio of cream to chocolate this is considered a pouring ganache and it will most definitely fail when you try to cover it with fondant. HTH

Thanks everyone, I think the cake is o.k. I put a fan on it and it dried. Yes I did refrigerate the ganache covered cake, I always do. I think I rolled the fondant too thin, and I used a pastry brush to wet the ganache a bit before laying on the fondant, and maybe I got it too wet. It dried, and looks o.k. I couldn't get it as smooth as I would have liked, was ready to tear it off and start over, but once I got everything on, it looked o.k. its in my pictures if you want to see.

ah haa.. that cake is too cute And look at that.. nothing to sweat over.. it turned out great!