So I just overcome a strange problem with my fondant. Humidity and unusual tearing. Now I have wet ganache. I followed inspired by michelle's video on how to make and ice cakes with ganache. The square cakes came out beautifully. Sharp edges and corners. She says to brush the cake with hot water. I did and ended up with my brush dragging lines into the ganache. I squeezed out the water from my pastry brush but it was making my ganache soft and wet now I lost the sharp edges in the 6" cake. I have to cover the 10" square cake with fondant but I am wondering how to avoid having a wet ganache. Should I just rub it with shortening? I don't like the idea of water on my ganache..no matter how little I apply it is just a chocolate mess and staining my excess fondant. What advice do you have on preparing chocolate ganache for applying fondant?

I haven't seen that video in a while but I think the hot water part was the final touch with the spatula before leaving the cake to sit at room temperature overnight. For covering with fondant I think cold/room temperature water would be the way to go.

I've heard of people using shortening too.

The ganache undercoat is at the stage where the rolled fondant will not stick to it.
In traditional sugarpasting, boiled sieved apricot jam/glaze, sugar syrup, alcohol mixture, or boiled water is used to adhere the cake covering to the substratae ..

I haven't seen the video: if you do not wish to use water, use another liquid..If you do not wish to use a brush to apply water, lightly spritz the ganache with a sprayer or atomizer ..

If the two layers are not "glued together", when the cake is cut, the icing layers will come away in two parts [cake and ganache: then the icing], instead of one piece [cake:ganache:icing] ..

Wow thanks. I must try another liquid or shortening.Thanks auzzi for that info. Very important to remember.

Did you contact inspired by Michelle? I have see her video and it looks great, maybe she can give you some tips for this problem.

I tried this method a few weeks back and by letting the cake sit out for about 20 minutes the ganache softened just enough for the fondant to adhere to it, but not lose it's shape. I didn't do it on purpose, it just happend that way and I realized it worked fine.

I use shortening. A very very thin layer just so the fondant has something to adhere to.

I never use anything on the ganache, the humidity of it once cold will help the fondant stick - that's the way we were taught! And it works fine!

Wow thanks for all the advice