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dark ganache under fondant?

post #1 of 12
6/7/12 at 7:18pm
Thread Starter 
I am making a cookies and cream cake (4 layer chocolate cake with 2 layers cookies and cream filling alternating with a layer of chocolate ganache). I would like to frost the cake with chocolate ganache (semisweet not white) and was wondering if that works under white fondant. Will the color bleed through or show through significantly? I have used white chocolate ganache under fondant and it works beautifully, and was wondering if the dark ganache works also. Thanks!
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post #2 of 12
6/7/12 at 7:39pm
It will be fine!
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post #3 of 12
6/7/12 at 8:10pm
I always use dark ganache and it works great!
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post #4 of 12
6/7/12 at 8:12pm
I always use dark ganache and it works great!
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post #5 of 12
6/7/12 at 8:31pm
Thread Starter 
Thanks so much!
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post #6 of 12
6/10/12 at 11:06pm
I use dark ganache all the time and it is wonderful. a ganache made at 2:1 chocolate to heavy cream without any other additives (butter, corn syrup) will harden to a nice shell. I brush my firmed ganache with shortening or piping gel before applying fondant so that it has something to stick to (i've found the water just beads and rolls off).
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post #7 of 12
6/11/12 at 2:45am
yep your sure can, I also use the 2 parts choc and one part cream ratio. If I want to add some extra flavour I infuse it in the cream before I add the chocolate.
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post #8 of 12
6/11/12 at 5:25am
Quote:
Originally Posted by Chellescakes

yep your sure can, I also use the 2 parts choc and one part cream ratio. If I want to add some extra flavour I infuse it in the cream before I add the chocolate.



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Bluehue
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post #9 of 12
6/11/12 at 5:31am
Although everyone has already said it's fine, I'll add my tuppence ha'penny and agree! I use dark ganache almost exclusively under fondant.
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post #10 of 12
6/11/12 at 5:37am
What brand of chocolate does everyone use???? I am making white chocolate ganache for the first time and I want to use something delicious!
Mommy1st Cake Decorator 2nd.........
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Mommy1st Cake Decorator 2nd.........
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post #11 of 12
6/11/12 at 6:37am
Thread Starter 
I use Scharffenberger or Callebaut, both wonderful.
I'd rather be baking!
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post #12 of 12
6/11/12 at 11:43pm
I'm in Australia, but I use a mid range white choc melt. It's pretty delicious regardless, and stacks cheaper.
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