So many people have been saying on here that fondant goes on smoother if you use ganache instead of butter cream. I thought I'd give it a try. I have a few questions, so I hope you can help me!

1. How long does the ganache need to sit before applying it to the cake? does it need to get thick first?

2. How much ganache should I apply?

3. How long should the ganache be on the cake before I apply the fondant?

Thanks!

Hi bates123, I am in no way an expert on this but I have adapted the ganache under fondant for my last 3 cakes, and I love it!! It is so much easier to work with than buttercream and it does leave better edges. I make my ganache the night before, to let it sit and get thick. But, I have read a couple hours will do the trick as well. It should be peanut butter consistency when spreading, so if it's too thick, microwave it in short intervals, like 5-10 secs until it's right. I also have noticed that if it didn't thicken enough (due to heat or humidity) if you mix it with a spatula, and let it sit again, it seems to thicken (don't ask me why, but it works). Also, make sure to leave the ganache sit without a cover until it has completely cooled. Otherwise the moisture can ruin the ganache. Google Planet Cakes, it's a high end bakery in Australia that ganaches all of her cakes. I think she was the pioneer on it. She's got a book out that I've heard is amazing. It goes over all the do's and don'ts with ganache. It's on my to-buy list! I have a great website that gives pics of the steps for covering a cake with ganache. It's on my other computer so when I am done typing this I will transfer to my other one and paste it here. Essentially, you are using it in the same manner as the buttercream, in the same thickness as well. I bake and "frost" the cake in one day, let it sit overnight to harden and then fondant it the following day. But, if it's a cake that needs refridgerating, you wouldn't have to wait as long to cover it. You want the ganache hard, so however long that takes (depends on your location, humidity, heat, etc). HTH!

http://www.flickr.com/photos/34971289@N06/4036229617/in/set-72157622644499988/

here's the tutorial on ganaching!

Oh my gosh! I love you!!!! Thanks so much for the advice and the tutorial!

NP! Come back on here and let me know how it works for you and if you like it!

Also, get Sugar Shacks (aka Sharon aka SugarEd Productions) Topsy Turvy DVD...Although she uses the technique in that particular style of cake, it can be adapted to any style....Use a 2:1 chocolate to cream ratio for milk & dark and 3:1 for white...Finally, if you refrigerate for several hours you can then spatula off any overages/rough edges, spray with some vodka or other clear alcohol and lay down your fondant.

HTH

Paul

how do you know how much to make? I know that it should be 1:1 ratio, but if i use 1c cream and 1c chocolate, will that definately make 2 cups of ganache? do you normally use 2 cups of each for 4 cups as a result?

I use 2 cups chocolate and 1 cup of heavy whipping cream.

I make my ganache with chocolate and milk... Less fat and it works pretty well for me.
The only thing is that I don't know the ratio. I kind of add more of this or that as I make it. I check on the consistency...

I have used the 2:1 recipe and the cake is in the fridge to set up. It is not getting hard, though.... I need to cover it with fondant!! How do I do this, now??? Please help!

CRAP CRAP CRAP CRAP
I made my ganache last night with 2 cream to 1 choc!!! UGH!!! I covered the cake this morning!!!


What do I do now??? I'm stuck at work all day and the cake is for tomorrow.

no, it peaked right up, but is a little softer than peanut butter. i guess i'll see what it looks like when i get home.

so when you use 2 choc to 1 cream, it mixes into peanutbutter consistancy with no whipping?

Am I hosed with fondanting it tonight? ugh!!!

Sorry for barging in, but I've asked this question before and never gotten a response.

When I used ganache under fondant, there was nothing to keep the fondant moist, and it dried out very badly- they chipped it off in big chunks in order to cut the cake. What should I do to prevent this?

OK, firstly DO NOT use volume as your method to make ganache - that is not the correct way to do it. Your chocolate must be WEIGHED. If you are using 1 cup of cream (250ml), you must use 500 grams of dark chocolate, if you want to use milk or white chocolate it must be 750 grams. That is the correct method. You should try to allow your ganache to set up for at least 8 hours before using it for best results. Once it is on your cake leave it to set up overnight or you can set it in the fridge if you are in a hurry - I have done both and the results are the same. To get your fondant to stick, either use thinned down corn syrup or preserves brushed over the ganache.

Leahk - the ganache has nothing to do with your fondant going hard, it's too dry to start with. Knead some shortening into it and that should help. Fondant is meant to harden up somewhat once on the cake though.

Thanks for the response, MikeRowesHunny.

I have used this commercially made fondant before. My theory is that buttercream keeps it softer due to the constant contact with fat. I found the ganache MUCH easier to deal with than buttercream, but dried out fondant just won't cut it with my family!

I found this thread very helpful: http://cakecentral.com/cake-decorating-ftopict-633264-.html , as well as Rylan's website http://www.artandappetite.com/

I am going to try ganache and was wondering if 1 cup cream 2 cups chocolate would be enough to use on a 10 inch (2 layer) cake. It will be covered with fondant. I don't have enough to make anymore. thank you

Thank you!

I didn't let my ganache set for very long before covering my cake and now I am wondering if I can put fondant over it still? 

The cake has been in the fridge overnight also.  Did I wreck it completely or is it saveable?  I would just serve it as is but it is carved out to be an xbox cake so the shape doesn't make sense without the fondant.  I only have about 4 hours after work to make a new one if need be.

Please help!!