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

  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.

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