Bluehue, you took the words right outta my mouth...
I'm curious, too - - why do you want to put ganache over fondant? I think this is the first time I've heard of this.
irrkkkkk - i wouldn't
Sorry but i just don't understnad why you would
Just thinking of the state of the fondant underneath - it would be dreadfully soggy.
Bluehue
Ditto 
irrkkkkk - i wouldn't
Sorry but i just don't understnad why you would
Just thinking of the state of the fondant underneath - it would be dreadfully soggy.
Bluehue
Ditto
Ditto ... so uh, Tritto? 
i have heard of it a couple times....i believe they covered that in the issue of june 2009 of cake magazine...i saw someone do it..dont know why but it looked flawless in the end..whatever your preferance i guess.. they poured chocolate ganache over chocolate fondant.
I saw it somewhere online and I never heard of it either, I didn't think it sounded right. But I thought since I had some leftover fondant I would ask you for your professional opinions. Good thing I didn't try it on my own! I had some leftover fondant......but I guess I'll use it for my cookies.
Thanks so much for your help everyone.
I saw it somewhere online and I never heard of it either, I didn't think it sounded right. But I thought since I had some leftover fondant I would ask you for your professional opinions. Good thing I didn't try it on my own! I had some leftover fondant......but I guess I'll use it for my cookies.
Thanks so much for your help everyone.
It was just that i had never heard of that - so i closed my eyes and imagined what it would taste like - - opened my eyes and thought - 
I can imagine it given a very smooth finish to ones cake - but it has to taste and feel right in your mouth besides looking good.
Think my tastebuds thought it would be like eating a very soggy gluggy cake ball. 
Hmmmm - what would you put on the cake before the fondant -
Interesting concept ............ just not for me
LOL - but then some people like to eat the marrow from a chop bone - each to their own i guess... 
Indeed - fondant on cookies - my tastebuds could handle that.
Bluehue. 
I would think the only reason to do this is to make the "chocolate dripping down the sides" look on fondant. Can this treatment only be done on buttercream?
A[IMG]http://cakecentral.com/content/type/61/id/3217945/width/200/height/400[/IMG] So is this ganache over this fondant? Or?? What would u use to achieve this look??
I've done this and it's actually really yummy. Chocolate cake, chocolate ganache (thick, pipeable ganache) filling, fondant covering (50/50 split of Belgian chocolate modelling paste and normal fondant so it has a lovely chocolate taste) and then a thinner chocolate ganache poured over the top. I don't think I'd do it with anything other than chocolate though! Learnt the technique from a UK master chocolatier so I'm assuming he knows what he's doing! :)
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