Ganache/fondant Question

Baking By -K8memphis Updated 6 days ago by SandraSmiley

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-K8memphis Posted 6 days ago
post #1 of 11

asking for a friend -- if your cake is ganached and not coming from the fridge but is room temp -- do you need to spritz it with water before fondanting -- always had mine in the fridge anyway --

thank you!

10 replies
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SandraSmiley Posted 6 days ago
post #2 of 11

I always have mine in the fridge, too, but I am betting that you would need to spritz lightly, since the ganache would be dry.

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-K8memphis Posted 6 days ago
post #3 of 11

i was thinking spritz a bit -- but y'know how the simplest thing in baking can sometimes bring about a tsunami of un-welcome change? this might be one of 'em -- don't know -- i can envision the fondant sliding off and holes tearing -- omg hahahahahha 

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SandraSmiley Posted 6 days ago
post #4 of 11

What about using a little bit of Crisco to help it stick?  I've used it on my cake dummies and a tiny bit would not change the flavor.

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-K8memphis Posted 6 days ago
post #5 of 11

oh good call -- what about pam -- y'know aeroso/sprayl fat -- oh now it's gonna slip off and tear hahahahahaha --

just put it the fridge and bring it out cold -- done

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SandraSmiley Posted 6 days ago
post #6 of 11

Yes!  We were over thinking the whole thing!

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-K8memphis Posted 6 days ago
post #7 of 11

one of my strengths blush ha!

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SandraSmiley Posted 6 days ago
post #8 of 11

Me too!  Do you think it could be considered a super power?

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-K8memphis Posted 6 days ago
post #9 of 11

it is!!! of course it is!! hahahahaha

too funny

and it drives my husband crazy -- many many benefits heheheheheh

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-K8memphis Posted 6 days ago
post #10 of 11

we get capes now right?

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SandraSmiley Posted 6 days ago
post #11 of 11

Absolutely!!  Preferably purple!

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