Hello everyone 
I am covering a cake in ganache then fondant for the very first time :/ I am a little scared. Does anyone have a simple yummy recipe for ganache? Before covering my cake in fondant- do i have to apply anything to the ganache in order for the fondant to stick? Please help!
Ganache is just ratio of 2:1, chocolate to cream. This applies to dark or semisweet chocolate. If you are working with milk chocolate or white chocolate, a ratio of 3:1 gives best results. ****You can also whip this ganache to create a whipped ganache filling–it is less perishable filling and is fine to leave at room temp for a day or two. There are tutorials out there that you can Goggle for making ganache. Once the ganache sets I have a pastry brush that I dampen and brush the ganache so the fondant sticks to it.
AHeres a great video tutorial and recipe http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/
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