Hi. I had such a miserable experience trying to cover a ganached (chocolate, not white) cake with fondant this weekend, I'd love to know where I went wrong for next time.
I followed the tutorial by Inspired by Michelle. I loved how easy it was to smooth the ganache. when i covered with fondant (satin ice) i ended up with a air bubbly, elephant skinned mess. I've never had this issue when covering with buttercream. I let the ganached cake sit at air temp overnight, brushed the cake evenly with hot water, rolled out my fondant, and covered quickly. SO many bubbles! and the elephant skin all over! after this experience, i'd never want to use ganache again, but so many swear by it, maybe i'll try again if i can get tips on what went wrong!