Welcome to the Cake Decorators Q&A

Is it best to wet ganache before covering with fondant I dampened mine last time but the fondant rippled not giving a good overall look. I am going to try again without wetting it. Any suggestions 🙂

I apply the fondant after I’ve smoothed the ganache with the pastry brush and hot water. By the time I’ve cleaned the board and kneaded and rolled the fondant it’s sticky without being too wet. If it had dried out completely I would wet it slightly again though. Most folk seem to love working with ganache but I think it’s a big pain in the bottom!

Hi Doodlecake…
Thanks for your reply Can you tell me what you think is best? Would you use butter cream, I usually do. I’m new at ganache.

Hi Caz

If you type ‘Vintage pearl cake’ in the search box the answer there may be helpful to you. Ganache is so much easier than butter cream, once you get accustomed to using it I think you’ll be converted! It’s Paul’s preference too.

Hi Caz, I normally use buttercream because that’s what the customer wants but sometimes it needs to be ganache for strength for a carved cake for example. When I’m using buttercream I coat the cake and then apply fondant right away so it’s quick. Ganache is messy and has to keep going in the fridge – I’m not a patient person! When I am using ganache though I use a 50/50 mix of milk and dark chocolate as this sets firm in the fridge but is still slightly soft when you eat the cake at room temperature. I find it weird to bite into a nice moist chocolate cake and then hit a big hard slab of dark chocolate in the middle! I should maybe point out though that I am not a chocolate person 😉