How to Ganache a Cake for Perfect Fondant Coverage

///How to Ganache a Cake for Perfect Fondant Coverage

How to Ganache a Cake for Perfect Fondant Coverage


Have you ever seen a stunning cake with perfectly smooth fondant coverage and beautifully square corners without any weird lumps or bumps and wondered how on earth people accomplish such a thing??? I’ve been there! It took years of reading and trying out different methods, but I’ve finally found what works for me. Ganache! Any fondant cake that goes out the door has a nice smooth, sturdy coat of chocolate ganache holding up that fondant. I don’t even give anyone an option. If they don’t want chocolate ganache, I won’t do a fondant cake. Just not happening! That may seem harsh, but I’ve dealt with the headaches of trying to make any other method work, and I simply refuse to mess with it anymore. So now I’m sharing the secret with all of you.

You probably already know that your fondant can only be as smooth and nice as what lies underneath it. You can’t use fondant to hide flaws in the underlying cake. Trust me. I’ve tried. ***Hanging my head in shame*** Plus, you need something sturdy that won’t buckle or bulge under the weight of the fondant. Enter my hero, ganache!




Isn’t that beautiful!? Smooth, sturdy perfection that I know is going to support my fondant and give me consistently beautiful results. EVERY SINGLE TIME!!! What a lifesaver!

And the process is pretty simple! I put a little video together to show you just how easy it is. Once the cake is coated with ganache and you are ready to fondant, just pop it back in the freezer for 15 minutes to get everything nice and sturdy. Rub it down with a thin coat of shortening and lay your fondant on. And be prepared for consistent results. No more guessing game or worrying if something will go wrong this time.

I’m even sharing my favorite chocolate to cream ratio for making ganache as well as a live video I did a while back showing my process for making the ganache. Everything served up on a nice silver platter! So give it a try!




Print Recipe
Chocolate Ganache
A luscious, simple ganache perfect for doing a chocolate drip or for preparing a cake for a perfect fondant cover
Votes: 18
Rating: 4.17
Rate this recipe!
Course Icing
Prep Time 5 minutes
Cook Time 25 minutes
Course Icing
Prep Time 5 minutes
Cook Time 25 minutes
Votes: 18
Rating: 4.17
Rate this recipe!
  1. Place all ingredients in a glass bowl
  2. Set bowl on top of saucepan with an inch or so of simmering water
  3. Stir ganache gently until chocolate is completely melted and ganache is silky smooth
  4. Use immediately for a chocolate drip cake or let cool until the same consistency as peanut butter for coating a cake for fondant
  5. Double wrap leftovers in plastic wrap and store in the refrigerator
Recipe Notes

This is my favorite chocolate to cream ratio for coating a cake. Using a double boiler method makes the ganache turn out perfectly every time. Leftovers can be softened for coating another cake by using 5-10 second bursts in the microwave.

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What’s your favorite method to prep a cake for fondant? Leave me a comment below. Happy caking!




  1. Devon Wenger March 18, 2019 at 12:30 am - Reply

    I have use the Guittards dark chocolate a peels to make ganache for under fondant. I followed your recipe and instructions. It turned out great. Thank you! Now I want to make white chocolate ganache. Do you think I can use the Guittards white chocolate A peels in the same way to make white ganache for under fondant?

    • Rachel July 11, 2019 at 9:17 am - Reply

      I have done it with the white chocolate. It is thinner because of the lack of cacao solids in the white. So I usually increase my chocolate amount some. It works, but isn’t quite as sturdy as the dark chocolate.

  2. Tony May 2, 2019 at 10:43 am - Reply


    I’ve tried to make your ganache but it doesn’t look like yours. How does yours look like buttercream when applying it to the cake? Mines is more rubbery (shiny) and doesn’t smooth that well

    • Rachel July 11, 2019 at 8:58 am - Reply

      Hi, Tony! Are you using a quality chocolate? I use high quality chocolate and a 3 to 1 ratio of chocolate to cream. I also always make it in a glass or metal bowl set over a pan of simmering water. Then allow to cool to about the consistency of peanut butter.

  3. Barbara Lemus August 8, 2019 at 6:33 am - Reply

    Hi…. does this cake have to be refrigerated? I don’t refrigerate my cakes because I dont have space In my fridge. What happens if you leave it out of the fridge? Will it set out of the fridge

    • Rachel August 8, 2019 at 7:26 pm - Reply

      I do not refrigerate mine. In fact, I don’t refrigerate any cakes. When I ganache a cake, I will stick it in the freezer for 15 min to harden it before applying fondant. This just makes it sturdier without any major sweating/condensation issues.

      • Barbara Lemus August 8, 2019 at 9:21 pm - Reply

        Thank you so much for your help

    • Heather June 24, 2020 at 1:53 pm - Reply

      Excited to try this method! I’m working with a crumbly cake recipe and I am shaping it into a car, if it gets too crumbly do you think I can seal it in with a super thin amount of buttercream (then chill it to set) THEN ganache and fondant it ?

      • Rachel June 24, 2020 at 1:33 pm - Reply

        You bet! I’ve been there, done that. Works quite well!

  4. Kim January 28, 2020 at 8:20 pm - Reply

    What quantity would i need for an 8inch cake approximately 6 inches tall

    • Rachel February 11, 2020 at 7:41 am - Reply

      I would think a pound of chocolate and a 1/3 pound of cream should do it.

    • Taray July 12, 2020 at 11:11 am - Reply

      The a peels maybe a good quality compound chocolate but not real chocolate. Now, if I’ll use the real chocolate, like 50-70% cocoa solids and cocoa butter, will the ratio be the same??? Just wondering cause cocoa butter gets solid at room temperature.

      • Rachel July 12, 2020 at 10:34 am - Reply

        I would try a 2:1 ratio. It’s usually a safe starting point with ganache. For coating a cake before fondant, it’s all about the temperature of your ganache. You want it to cool till it is about peanut butter consistency.

  5. Grace February 21, 2020 at 4:59 am - Reply

    What do you use for a child’s birthday cake? Would you use white chocolate ganache over a Madeira cake? Thanks

    • Rachel February 21, 2020 at 7:08 am - Reply

      I actually use this same recipe. However, if the child doesn’t like chocolate, you could use white chocolate. It is just harder to work with.

      • Grace February 21, 2020 at 10:32 am - Reply

        Thanks Rachel. I wondered if 3 year olds would like dark chocolate. Is milk chocolate also hard to work with? Thanks for your advice, much appreciated.

        • Rachel February 21, 2020 at 1:53 pm - Reply

          The milk chocolate is much easier than white chocolate and should work well for you.

  6. Debbie March 23, 2020 at 11:06 pm - Reply

    Hi Rachel, thank you for always being there!! I’m making a cake, filling it with ganache and a whipped cream raspberry mousse. I’m also covering it in fondant. How do I store it for two days. If you think I should use a different kind of filling please feel free to let me know. Thank you

    • Rachel March 24, 2020 at 7:01 am - Reply

      Hi, Debbie! When I’m using fondant, I try to stay away from fillings that need refrigeration. I know some people successfully refrigerate fondant, but I have never been able to make it work. If you use a shelf stable filling, it can sit on the counter (preferably in a box to avoid dust and color fading).

      • Debbie March 24, 2020 at 7:43 am - Reply

        Thank you Rachel. Do you have any good filling recipes that you can suggest?

        • Rachel March 24, 2020 at 7:45 am - Reply

          I typically use my buttercream and add flavoring to it. Gives me good stability for stacking

          • Asmaa January 5, 2021 at 2:23 am

            Hi there can you tell me please do we need to make a crumb coat with ganache and a second coat before covering a cake with foundant or one coat is enough

          • Rachel January 5, 2021 at 9:19 am

            I crumb coat with buttercream. Once that has crusted, I follow the technique shown here to ganache. Just one coat of ganache. Then cover with fondant.

  7. Caitriona Coates July 3, 2020 at 6:46 am - Reply

    Hi, what are the quantities if using milk choc ganache to coat a cake before fondant

    • Rachel July 3, 2020 at 11:40 am - Reply

      The same ratio should work for milk chocolate. If you are concerned about stability, you could back down your cream a bit.

  8. Jen July 13, 2020 at 3:14 am - Reply

    How much of our chocolate ganache recipe do I make to cover a rectangle cake (truck cake) that has the dimension of 43cmx 12cmx 15cm? Thanks!

  9. Nikki July 15, 2020 at 9:24 am - Reply

    How much ganache does this make? I need to cover a 8″ square cake (3 layers)

    • Rachel August 31, 2020 at 9:25 pm - Reply

      A single batch would be plenty! Square cakes take more than a round, but it should still be enough for a single tier.

  10. Courtney July 23, 2020 at 3:25 pm - Reply

    Hi Rachel,

    Thank you for introducing me to the upside down method – this is so neat!

    I will be making a cake that I would like to cover in ganache – a 6″ round, about 4-5 inches tall. Do you think a half a recipe would do the job?

    • Rachel August 31, 2020 at 9:23 pm - Reply

      Half a recipe would be MORE than enough! 😊

  11. Roanna Sayes July 29, 2020 at 10:33 pm - Reply

    Hi. I had a vanilla cake that hardened after I coated it with chocolate ganache. Do you think the ganache sucked out the moisture of the cake? If yes what do you recommend I use to cover a vanilla cake that will be decorated with fondant?

    • Rachel August 31, 2020 at 9:22 pm - Reply

      Do a buttercream crumb coat under the ganache. Make sure the buttercream seals all the way down to your cake board, and that will keep your cake moist.

  12. Dina August 24, 2020 at 12:10 am - Reply

    How to store a fondant cake a day before the event please.. and so I have to refrigerate the cake with coated ganache before putting the fondant ?

    • Rachel August 31, 2020 at 9:19 pm - Reply

      I let it sit out at room temperature. I freeze the cake for 15-20 min to firm up the ganache before applying fondant. But then I leave it out.

  13. Sandy Thrasher August 26, 2020 at 9:48 pm - Reply

    Did you use buttercream to fill and crumb coat before the ganache? Or would you use whipped ganache? I am doing a fireman’s helmet for my son’s groom’s cake and I was looking at your ganache to use under the fondant.
    Thanks! I really like your videos!

    • Rachel August 31, 2020 at 9:17 pm - Reply

      I always do a crusting buttercream crumb coat. That makes it much easier to apply the ganache.

      • Sandy Thrasher September 4, 2020 at 12:40 pm - Reply

        The brides cake is going to be three tier, naked cake with buttercream, white chocolate ganache drip in Rose Gold. I did a test batch and I couldn’t get my drip colored good at all!. In fact it was horrible! I let it chill in the refrigerator and then used vodka and rose gold luster dust to paint it. It was very blotchy and even after 2 to 3 applications it was still blotchy and you could still see the white chocolate ganache underneath on some of it. Do you think I might color the white chocolate ganache a light pink? I had added some bright white gel color to the cream.
        My dark chocolate ganache was perfect!
        Thanks for your help!

        • Rachel September 15, 2020 at 7:50 am - Reply

          Oh, the dreaded metallic drip! I hate painting those things. Now, I skip the ganache for the drip. Instead, mix your luster dust (Rolkem is fabulous for metallics) with powdered sugar. About half and half to start, then you can adjust based on the level of metallic you want. Add some clear alcohol till it is the consitency that you want and you have a metallic drip ready do go. No painting! It’s not *quite* as perfect as a well painted drip, but it saves SOOOOOO much work.

  14. Sandy Thrasher August 27, 2020 at 4:57 pm - Reply

    I am making my son’s fireman’s helmet for his grooms cake. I am using your recipe for dark chocolate ganache to put on the cake before the fondant. Would you use buttercream, this ganache or whipped ganache for between the layers?
    On the bride’s cake it will be a white naked cake, with white buttercream and rose gold drizzle. The white chocolate I am getting is Guittard’s Soie Blanche 35% White Cocoa Butter. What ratio would you use on this one? I figured it would be less heavy cream but needed expert advice!
    Thanks in advance for your time and help!

  15. Sandy Thrasher September 8, 2020 at 10:39 pm - Reply

    I got my fireman’s helmet sculpted, crumb coated and covered with your luscious ganache! Had it in the fridge. Took it out to put modeling chocolate ribs on the top and it started sweating! Also humid here in East Texas. Got the ribs on and put it in a room under a fan to get rid of the condensation.
    I have seen where some places rub it with Crisco or the like to keep the fondant from sticking immediately giving you a little ‘wiggle room’.
    Do you recommend that?

    • Rachel September 15, 2020 at 7:47 am - Reply

      I do not refrigerate my cakes. I plan everything out to where I can do things close to time, and I choose fillings that don’t have to be refrigerated. The humidity here is awful as well, so refrigerating has never worked for me. I do like to rub a thin coat of crisco on the cake. Since I don’t refrigerate (only a 15 minute visit to freezer camp to firm things up), the crisco helps everything stick. But it also gives you some wiggle room and ability to reposition. Same thing works with adhering small fondant decorations.

    • Carolina April 28, 2021 at 3:50 pm - Reply

      Is the ganache under the fondant soft enough to attached things to the fondant such as decorations with a toothpick ?

      • Rachel April 28, 2021 at 2:52 pm - Reply

        You bet! With the heavy cream, it stays softer than fully hardened chocolate.

  16. Lois Delaney September 15, 2020 at 3:19 am - Reply

    What a great tutorial!
    I notice on this video that your cake board is the same size as the cake. Most tutorials suggest that the cake needs to be at least a quarter inch smaller than the board. (I do hate trimming cakes!) So roughly how thick is your ganache on the cake once it is completed?

    • Rachel September 15, 2020 at 7:44 am - Reply

      I never trim cakes. Such a pain! My ganache is 1/8″ to 1/4″ thick. I aim for 1/8. I have never had a problem with the cake and board being the same.

  17. Lois Delaney September 15, 2020 at 3:26 am - Reply

    When you turn the cake upside down onto the circle of fondant do you press it down and use a level to ensure the cake is level?

    • Rachel September 15, 2020 at 7:42 am - Reply

      When I flip it onto the ganache circle I do press it a bit to make sure it is attached. Using a level is great! I’ve done enough of this that I’m able to get things pretty straight without one. But I did use one when I was learning.

    • Rachel December 3, 2020 at 8:56 pm - Reply

      When I turn it upside down, I do give it a gentle push to adhere it to the ganache and make sure I don’t have big air pockets. You can also set a small level on the cake to be extra sure it is level.

  18. Pam September 28, 2020 at 5:02 am - Reply

    when you ganache a cake does it not go hard making it harder to cut?

    • Rachel December 3, 2020 at 8:54 pm - Reply

      The ganache does firm up, but I try to keep it relatively thin. Typically it is not any harder than the fondant.

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