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Ganache under fondant

post #1 of 45
Thread Starter 
I just did my first ganache cake for my hubbie's b-day last week. I let the ganache cool in the fridge and then I spread it on kinda like you would buttercream.

I was AMAZED at how easy it was to smooth on!!! So now I'm thinking of using white chocolate ganache as a base for all my fondant cakes from now on.

I'm just curious of how many of you do this? Do you have any tips?

Plus I love how hard the ganache gets on the cake when I pop it into the fridge. It just seems like it would be a lot easier to get a crisp looking fondant on a ganache cake.
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post #2 of 45
PLanet Cake uses ganache under their fondant too. the ratio they use is 2:1 for chocolate and 3:1 for white (i think). It looks really nice.
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formerly known as cupcakeshoppe
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post #3 of 45
Hi, I have read loads of people, especialy the aussie decorators use ganache under fondant. So for the first time last week I used ganache under fondant. I really love the out come and really happy too. I certainly would try the white choc one as well. icon_biggrin.gif
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post #4 of 45
Thread Starter 
Odd... I didn't get updates that said I had replies to this... hmmm...

Anyway thank you for the info so far.
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post #5 of 45
yep your right with the ratios. Use the ganache under fondant to get nice crisp corners, the key is to let it set overnight.

White choc ganache doesn't set as hard, and is a bit more unstable, but tastes good anyway.

Use for fillings also, instead of buttercream, for a divine layer of chocolate bliss!!
post #6 of 45
I used TCB's whipped ganache that was room temp from the time I spread it on until I covered the cake, and it did fine and was delicious, but I like the idea of chilling it to get the really crisp edges (which mine weren't with the softer ganache).

I was just wondering...Was the ganache you're talking about the dense-but-spreadable one, the whipped, or the poured? Did you cover the ganache while still cold? Does it sweat and ruin the fondant when it cools underneath?
post #7 of 45
It was the dense but still spreadable, think peanut butter only a BIT thicker.

Def not poured or whipped, they wont hold up to the sharp corners. I let the cake come to room temp as with any cake to be covered in fondant, otherwise it will sweat. You can even just leave it out if the weather is not hot. The ganache needs to be spreadable, so if you leave it and it sets, zap it in the microwave for a few seconds only to get it spreadable.

Once on the cake, let it set, and if you need to refigerate, take it out and let it come to room temp before you cover with fondant. Give the ganache a wipe with a barely wet brush, or sugar syrup (or even alcohol I think) so that the fondant has something to stick to.

hope that helps!
post #8 of 45
AMAZING advice! I can't wait to try this! Thanks so much for the detailed instructions icon_smile.gif
post #9 of 45
i hope it works out for you. i find it easier to make than buttercream, only 2 ingredients and no beating.

let me know if you need any more advice. I am no expert by any stretch of the imagination, but find it pretty to use and eat! hehe.

If you have to freeze the leftover cake, you can warm up slices in the microwave and the ganache melts and oozes everywhere like a choc fudge sauce...mmmmmm...I dare you to try keep your fingers out of it!!
post #10 of 45
I love ganache. My DH calls it evil.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
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post #11 of 45
ganache is the best!! i am an aussie and most of us use it here as BC in our climate = headache lol!! most decorators here use ganache covered in fondant if you have any questions about it let me know, just remember not to let the cake get to cold before fondant covering or your fondant can sweat and droop!! we all leave our to set at room temp for a few hrs or overnight, and yes those ratios are correct 2:1 choc, 3:1 white choc, if is gonna be arealy hot or humid i would do 3:1 choc also icon_smile.gif
post #12 of 45
I used ganache made with a giant milk chocolate bar and cream for the little helmet in my avatar (I don't like semi-sweet or god forbid...bittersweet chocolate)...it was so easy to smooth...I loved it, but I wondered and worried about the lack of BC for the kids eating it. I thought maybe I should've had thicker BC filling layers...

Everyone I know is used to creamy icing in and on a cake.

So adatay, do you use alot more filling to make up for the outer shell not having any?
post #13 of 45
no i do fill, with ganache, 2 layers. so its scrummy yummy chocolaty!! icon_smile.gif
post #14 of 45
Aha...I see...I was thinking in terms of having to have BC (or IMBC or SMBC) somewhere on a cake...but why do you have to? LOL

Your way sounds just as delicious!
post #15 of 45
i havn't tried ganache before but am keen to, din't think to put it under fondant either.

And yes adatay, i couldn't have imagined doing a cake in our climate we had a while back in summer where it got up to 46 degrees celcius (114 Fahrenheit for america) where i am one day, that was a crazy week!

Quick question does choc ganache and vanilla MMF taste ok together or is it better if they are both choc?
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