Originally Posted by jensenscakes
I know this may sound dumb, but how badly would dark chocolate ganache show through if you put white fondant on top? Has any one ever tried it?
ALL the time! and NO it never shows - using ganache under fondant is fairly standard here in Australia - most decoraters do it
Do you realise that Planet Cake roll their fondant as thin as 1/8inch ?
Don't confuuse this SETTING ganache with the "pouring" style of ganache - it will NOT work - the ratios explained earlier need to be adhered to in order for it to set. ie. 2 parts dark choc to 1 part cream OR 3parts white chocolate to 1 part cream
Our cream is pouring cream and is 35% fat - try to get a cream with NO gelatine added.
Ganache is put onto cakes in a similar fashion to Sugarshack's buttercream - once it is melted and combined it must be allowed to set to a spreadable consistency!! Use the straight sided benchscraper to get nice straight sides. Ours set up overnight - air-con room 21'C
The ganache once set should be dry to the touch and you should not be able to leave a fingerprint on it - should be FIRM.
So glad to see ganache taking off over there - it really makes for a much nicer cake!! but do remember to adjust your pricing matrix - oh AND don't skimp on the quality of the chocolate !!! Use good quality couverture like Callebaut - the cheaper compound chocolates contain high water content and can produce less than desirable results AS WELL as inferior taste!!