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I covered my cake beautifully with ganache, but when I put the rolled out fondant on after the ganache it caused bulging at the sides. It looks like the fondant has slipped to the bottom of the cake causing ripples…. any suggestions PLEASE 🙂

Hi Cazhgs

If you put in the search box (just above your question) ‘bubbles under fondant’, there is answer which is relevant to your question. G’luck x

Thanks madeitwithlove Its not really bubbles though, but more like it has slipped causing it to settle above the board its hard to explain, maybe I will try rolling out thinner as suggested or leave cake come to room temp. I brushed it all with hot water first> Conused

Hi Cazhgs

It is possible that the icing is a little on the thick side, however, in my experience the culprit which causes these sorts of problems is the temperature change from fridge to room. Let your cake settle down once you’ve brought it out of the fridge and only dampen if you think the ganache is too dry, over wetting can cause the icing to slide and buckle because of too much moisture. I don’t dampen ganache, it’s usually just sticky enough for the icing to go straight on without bother. I give it a good smoothing with my hands and then the smoothing tool. Try it this way and I hope you have better results next time.

Hi madeitwithlove,
thanks again for the suggestions, I am about to make a vanilla cake with white chocolate ganache, and will try thinner icing and maybe less or no water to dampen. Fingers crossed for a better result….

Hi Caz

For strong white chocolate ganache use 3 parts chocolate to 1 part cream eg 300gm x 100 ml cream. White ganache doesn’t set as hard so it will be sticker than dark. Good luck and hope this time you won’t get any problems. x