I would like to use panache under my fondant for a cake this next weekend to get the sharp lines. Will the panache melt at room temp tuner fondant? Can I refrigerate the cakes once i cover them?? Any advice??
I use ganache under all my fondant cakes. Whether or not it will 'melt' would depend on how you make it, what ratios you use of chocolate to cream, and what type of chocolate you use, as well as the temperature of the room. I use a 2:1 ratio with 60% Ghiradelli chocolate, and it remains firm at a reasonable room temp (usually 76 degrees or lower).
I usually do not refrigerate my cakes once I have put fondant on them because when you take them out of the fridge, condensation will appear on the fondant and can cause discoloration and 'spots' all over your cake. It is best to be kept at room temp once you put the fondant on. I have heard some people who will put the cake into a cardboard cake box, seal the box with tape around all the open edges and then refrigerate, and then they leave it in the box when they take it out of the fridge until it comes back to room temp. They say that the condensation will then happen on the box and not the cake, but I have not tried it so I can't say if it works or not.
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