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