I'm hoping some awesome experts can give me some tips on using ganache under fondant.
I'm using Toba Garrett's ganache recipe. I stored the ganache in my refrigerator, I let it come back to room temp but it has some lumps in it. Does it usually have lumps of chocolate in it after being refrigerated? Do you just stir it or does it need to be whipped with a mixer before you use it again?
I spread a layer on top of my crumb coat and scraped off the excess with a warm bench scraper and that seemed to help with the lumps, but I'm just wondering if that is the correct way to do it? Do you usually use a crumb coat under ganache or is it an either/or?
I love the look of crisp corners under fondant so I'm playing with it on a couple extra freezer cakes.
Thanks for any tips all you awesome cake artists!