A question for those of you who cover cakes with ganache before applying fondant. Do you cover with buttercream before applying the fondant and after applying ganache?  What is the primary purpose of using ganache under fondant? Thank you.

AThe ganache is a substitute for the icing. Try it. It works greatM

Thank you! I will try it!

Just ganache - no buttercream.

It's easy to get a very smooth surface, and it sets firmer than buttercream, so it's a better surface to put fondant on.

Thank you so much!

I ganached my first cake last week. It was so simple and made the cake very smooth for the fondant. My edges were also sharp too. The only buttercream I used was for the filling. 

AI've never tried this . Sounds interesting as I try to achieve sharp edges too. Does anyone have a good recipe they are willing to share?

Thanks!

Ganache is just equal weights heavy cream to chocolate. Some people like to add butter or corn syrup, but since you aren't pouring it, I would avoid those.

You just heat the cream, pour it over the chocolate, and gently stir or agitate the bowl until incorporated. Then let it cool to room temp :)

AThanks

Awould you crumb coat with ganache or the ganache comes after the BC crumb coat??

@ jess0055 No BC crumb coat, just ganache.

I add a tiny bit of vanilla extract to my cream when I'm heating it. Then when it's hot enough I pour it over my chocolate in a separate bowl.I should use an immersion blender. I usually mix it by hand and it can be tiring to stir by hand until its smooth.

AIdk if you do this already but I was taught to let the hot cream sit for a little while then starting from the middle and using a flat spat or whip, stir clockwise in little circles briskly outward.

The mix emulsifies a little quicker and may be a little easier on the arm.

AI tried white choc ganache this week and it didnt set reakly dissapointed, ive heard white is difficult to work with and I couldnt get it to set. Next time should I up my ratios or look at a higher cocoa content white chocxxx

To make white chocolate, use a 3:1 ratio. More if the weather is warm. You can reheat and add in more chocolate to save what you've already made.

I'm curious. For those who use ganache; is it something you always use, or do you use it by request? I'm wondering when I would use it under fondant. Does the cake flavor matter? Does it alter any flavors (that sounds dumb, but I'm wondering if I would like vanilla fondant flavor, with ganache under?)

I guess I should just try it, but I would like to know how/why you use ganache?

Do customers miss the Buttercream taste when doing ganache and fondant mixture?? 

I always use it. It's more traditional here than in the US. I mostly do mudcakes, which pair really well with ganache. Ganache makes a better surface to lay your fandant on and stands up better to heat and humidity.

I use chocolate ganache with chcolate cake, and white chocolate with any other flavour. you can flavour ganache to suit other flavoured cakes.

I have used ganache by itself. You can just smooth it, then decorate like buttercream if you want to.

AI am wanting to try this today! my only question is, I did a very thin crumb coat with buttercream last night. Well this have a negative effect on covering it with a white chocolate ganache?

Apeople love the taste of my buttercreams so I always do a coat of buttercream and then later go over it with a layer of either white/milk chocolate ganache so I can get a clean look to cover with fondant. I've also had success mixing my buttercream w/ganache, it taste great and gives a clean look as well but the ganache alone gives better a better edge so if you want sharp edges use ganache only as a final coating.

I just tried this for the first time this week. OMG it is so totally cool! (can you tell I'm super excited about this?! lol...) I love how smooth it is and how easy it is to get sharp edges with the fondant. Here's a great tutorial on how to get it super smooth.

http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/

BTW, I used white chocolate, in a 3:1 ratio, with a little vanilla added. The only buttercream I used was for the filling. Here's a pic of my cake, with fondant, before any decorations were added. Please excuse the bad lighting.