Hi, I have an order for a 3 tier wedding cake with heart shape cut out (see through)in the  top tier. it is a chocolate truffle cake with fondant covering.

I request you all to help me out with

1) how to apply fondant over ganache and the best ganache recipe ratio for it

2) how to do the window heart shape cut out for the top tier. They do not want a dummy.. it should be real cake..

Pls help

bump

NOPE!  Cakes with holes through them are dummies!  I guess it might be possible to cut out a hole in real cake and be able to support the tier above with dowels, but I would not touch it with a ten foot pole.  I've never heard of it  being done with real cake and the folks doing the cut out cakes are very experienced pros.

You apply fondant over ganache just like buttercream.  Have the cake well chilled and the very slight moisture that forms when removed from the fridge will hold the fondant in place or you can very lightly spread Crisco over the ganache, for more assurance.

The chocolate to heavy cream ratio depends upon the kind of chocolate you are using.  Check out recipes on The Sugar Geek Show web site.