How to Ganache a Cake for Perfect Fondant Coverage

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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!

 

ganached-cake

 

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
ganached-cake
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Course Icing
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Icing
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
ganached-cake
Votes: 4
Rating: 4.5
You:
Rate this recipe!
Instructions
  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!

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  1. 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?

    • 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. Hi

    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

    • 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.