I read through 31 pages of ganache instructions just two days ago but I did not find (or don't remember) the answers to these 2 questions.
When you leave the ganache out to set overnight, do you seal the top or leave it uncovered?
Once the ganache has set on the cake and it has been covered in fondant, can you put it in the fridge??
Thanks in advance!
Jodi
Hi Jodi,
I cover my ganache with saran wrap while it's setting. As for the fridge question, you can definately put the cake in the fridge after the fondant is applied. But, even though you're using ganache under the fondant, you still might see sweating when you take the cake out.
Hope that helps!
Jen
I read through 31 pages of ganache instructions just two days ago but I did not find (or don't remember) the answers to these 2 questions.
When you leave the ganache out to set overnight, do you seal the top or leave it uncovered?
I usually place a clean teatowell over the top of mine - or a food net.
Once the ganache has set on the cake and it has been covered in fondant, can you put it in the fridge??
You can - many people have their varying opinions - Me, i just leave it on the bench - if you want to put it in the fridge - just remember to allow it to come to room temp again before you cover it in fondant - othewise one can get condensation build up after a short time and you don't want soggy fondant...
Due to the consistancey of the cream being changed bcause it has been bought to the boil - the cream won't turn/go off if the fondant is left out of the fridge.
Hope that helps you...
Bluehue
Thanks in advance!
Jodi
I cover the ganache with plastic wrap and leave it on the kitchen bench overnight to cool, or I put it in the fridge and keep checking it until it's set enough to be spreadable if in a hurry.
You can refrigerate the ganached and fondanted cake - just remember the same condensation issues apply to any fondant-covered cake, regardless of what you've used under the fondant. I usually make chocolate mud cakes, with ganache and fondant, and do not refrigerate at all.
I cover the ganache with plastic wrap and leave it on the kitchen bench overnight to cool, or I put it in the fridge and keep checking it until it's set enough to be spreadable if in a hurry.
You can refrigerate the ganached and fondanted cake - just remember the same condensation issues apply to any fondant-covered cake, regardless of what you've used under the fondant. I usually make chocolate mud cakes, with ganache and fondant, and do not refrigerate at all.
We think the same - 
Bluehue.
No - just make sure that you have smoothed it off nicely with a hot spatular - roll out your fondant to a thickness of say 1/8 of an inch and you will be fine.
If you want to emboss your fondant - roll it out a little thicker.
That way you won't have any ganache showing through incase you emboss a bit to hard.
Bluehue
No - just make sure that you have smoothed it off nicely with a hot spatular - roll out your fondant to a thickness of say 1/8 of an inch and you will be fine.
If you want to emboss your fondant - roll it out a little thicker.
That way you won't have any ganache showing through incase you emboss a bit to hard.
Bluehue
ETA - these have dark chocolate ganache underneath them
http://cakecentral.com/gallery/1800393
If I cover a cake with dark chocolate ganache, will it show under white fondant?
It shouldn't (the 3-tier wedding cake in my pics was dark ganache and the white fondant was only about 3 or 4mm thick, it didn't show through). But yes, as BlueHue said, if you're embossing roll thicker.
We think the same -
Bluehue.
Great minds eh? 
By the way BlueHue - I love the embossing on those cupcakes, it came out really well. Do you mind me asking what you embossed them with? I emboss cupcakes at times but the impressions are always a lot shallower with what I use.
We think the same -
Bluehue.
Great minds eh?
By the way BlueHue - I love the embossing on those cupcakes, it came out really well.
Thank you
Do you mind me asking what you embossed them with?
An impression mat from Sculpey - made in the States.
I emboss cupcakes at times but the impressions are always a lot shallower with what I use.
After i have rolled the fondant out - i let it sit for a minute or so - then press very hard with my rolling pin over the top of the embossing mats i use.
By letting the fondant sit for a minute air dries it - that way the fondant doesn't get all stuck to the mat..
when i press hard with RP.Plus sometimes if the fondant is too soft the mat can move ariund a bit - making your embossing smudgy...iykwim
Hope that helps you.
Actually - i do have some thin embossing mats - (shallow in texture) - but again - i just use brut force when i am rolling them over the fondant - lolll
Blue
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