Disclaimer: 

This Guide is simply that a Guide, it has been put together from a variety of discussions in regards to ganache and may even include conflicting advice, this is because everyone has their own way of doing things and what works for some doesn’t always work for others.  As with many things on Cakes & More, we suggest you try things out to see what works for you!

The main issue when people first discover Ganache for cakes is that they think of ganache as the running pourable yummy chocolate.  This is ganache, but not the ganache we are talking about when we talk about the Planet Cake method or as a base for fondant.  The ganache we are referring to has a much higher ratio of chocolate to cream and sets hard, THIS is what gives you a nice even base for your fondant covering.  When using it to spread one might liken it to the consistency of peanut butter.

Ganache:

is known as a variety of icing, fillings and glazes for pastries and baked goods. It is typically made from chocolate and cream.

Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts.

Depending on the kind of chocolate used (ie couveture or compound), cream may need to be adjusted to reach the desired consistency. The portions of chocolate to cream vary depending on the intended usage of the ganache. Typically, ganache as most people know it is equal parts chocolate and cream this is used often as a pouring type glaze inside and outside of yummy cakes or on top of cupcakes. For a chocolate truffle base, twice as much chocolate as cream is typically used. For using under fondant, you might use up to three times as much chocolate as cream. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake. (from Wikipedia)

Uses:

Icing, fillings, truffles and other desserts.

Some extra ideas for use:

Warm ganache up in the microwave until runny and pour over icecream

Vanilla cookies filled with ganache

Straight from the bowl

Tips From Cake Friend Discussions:

• Cheaper chocolate ie compound has a higher water content, so you may need more choc to cream to reach the desired consistency.
• White chocolate is higher in milk solids so requires less cream again.
• Most people seem to prefer to use Dark or White Chocolate of course you can use Milk Chocolate.
• For our purposes most people recommend a ratio of 2:1 or 3:1 (Choc : Cream) for using under fondant.
• More specifically: eg 300mls cream to 600g choc (recommended for dark choc) or 300mls cream to 900g choc (recommended for white choc)
• But the type of chocolate and the weather can have different effects, so you may need to adjust it according to YOUR conditions.
• For Caramel Ganache – Try adding Caramel Top n Fill to White chocolate ganache
• You can also freeze ganache. It is good in the freezer for 2-3 months. (So don’t panic if you make too much)
• To add shine, adding butter, corn syrup or oil is recommended.

Types of cream people on the forum have used:

• Pouring cream
• Any cream that says for cooking on the side
• Double cream
• UHT cream (because it’s easy to keep in the cupboard!)
• Milk (further adjustment in ratios is required and it won’t whip as well)

Planet cake method:

From what we’ve gleaned:

They start off by brushing the cake with a syrup (link below) and then put the ganache on the cake – fairly thickly, they use this layer to “spack-filler” any imperfections in the cake.

Once it has been left to set – they use a hot knife to run over all the edges to get an exceptionally smooth surface. (Hot knife, dip a knife or spatula into hot water, wipe dry then use heated knife on cake to smooth)

The BIG tip that they give on their forum – is to let the ganache SET for at least 12 hours (overnight) at room temperature (air-set) they don’t have any trouble with their ganache melting under the fondant even in very humid climates and they put this down to the setting time.

Once set the ganache is brushed with the syrup again and a VERY thin layer of fondant is applied (about 1/4 inch thick!) gives lovely sharp corners AND able to cover odd shapes a lot easier!

You can also check out their new book, Planet Cake that also offers instructions on how to ganache a cake.

Syrup Link Suggestions from Planet Cake on Ganache and Food Safety http://www.planetcake.com.au/forums/viewtopic.php?t=239

Questions:

How long do you leave to dry?

If using the Planet Cake method suggested approx 12 hours / overnight to set. Otherwise until set or pop in the fridge/freezer to help it along, but leave it to come back to room temperature before covering with fondant or you may have condensation issues.

Does it need refrigeration or do you let it dry in a cupboard?

Can leave dark chocolate out if below 19 degrees, suggested to keep white choc ganache in fridge. Also can put in fridge or freezer to set if you do not have a 12 hour window.

Can ganache be used as a filling?

Yes, some people might alter the consistency, some don’t.

Can ganache be used for icing cupcakes?

Yes, again you might like to make add a little less choc to get a runnier mix to dip the cupcakes or try whipping or piping with it a slightly stiffer consistency

How do you make fondant stick to it once it’s set?

You can:

• brush with syrup
• spritz with water
• brush with some alcohol
• use sugarsyrup with a dash of alcohol

What is the consistency that I should be looking for?

Its fairly runny when its warm but after its been standing for a while it starts to set a little, It will set completely in the fridge and then to spread it on you need to warm it a little in the microwave, a peanut butter consistency might help you when gauging a spreadable consistency.  Also you will find that when stirring together it may take awhile for it to come together don’t panic, just keep stirring it will happen!

If it is pourable do you use a drip tray underneath – if it is spreadable what tool do you use?

You can use a pallette style knife. If you pour it definitely use a drip tray. Spreadable really with most anything pallette knife, knife, finger.

If the cake is white/vanilla – do you use milk/dark chocolate but wouldn’t it effect the taste?

Yes it does effect the taste so you have to consider the flavour combination you are going for.

If you use a dark chocolate and then fondant doesn’t it show through (or do you make the fondant thicker?)

The standard thickness of fondant is usually fine, as long as you’ve let it set you are usually pretty fine. Planet cake actually roll their fondant quite thin about 4mm so if it is coming through it is usually because you haven’t let it set.

Can I use ganache under BC?

It usually is replaces buttercream. You can mix ganache into your buttercream for another flavour combination. You can vary the ratio depending on whether you want it to be more ganachy or more chocolate buttercreamy a 50/50 mix is pretty yummy.

Doesn’t the cream go off when you leave the ganache out?

When you make ganache, you boil the cream, this alters the structure of the cream and once you add the chocolate to it, it can be kept much longer, you can pretty much ignore the use by date then. You can keep it out of the fridge as well, just think truffles, which is basically what ganache is, if it overly bothers you add a little liquor as this acts as a further preservative. You should still practice safe food practices at all times. If you want to hear it from the other “professionals” – it has been a topic on Planet Cake forum as well http://www.planetcake.com.au/forums/viewtopic.php?t=214

How do you make whipped ganache?

You make it, let it cool varies from 10-15 minutes on the bench to 6 hours or so in the fridge (you experiment), then whip it till it holds. If wanting to whip some that’s been in the fridge for a couple of days, either bring to room temperature or soften with a couple of short stints in the microwave. Whipped ganache is lighter and less dense, it also goes paler in colour due to the incorporated air and doesn’t stay glossy. Also incorporating air into it through whipping reduces its shelf life.

Sourced from Cake Friend Contributions on the old C&M Forum over many months and many discussions.

Do you have any additional tips in how you use Ganache?  Please share by leaving a comment, remember this is simply a guide and an ongoing discussion, the more information for people to use the better.

What is fondant?

In Australia – we often refer to Fondant as Ready To Roll Icing, Plastic Icing or even Pettinice (one of the brands) – it is a mixture of pure icing sugar, gelatine, water, liquid glucose and glycerine.

Be careful if you are ordering sight unseen – because you might come across “fondant” on a product list – which is the glace type of icing that is warmed and either poured over or items dipped (such as doughnuts and soft buns). So be sure to double check with the supplier.

What brands are best?

Everybody has their favourites – but many do seem to prefer Bakels (Pettinice).

Other brands include :-

Cake Art (known to be soft and will require additional icing sugar to reach correct consistency) – not popular

Orchard – available from supermarkets – smaller packets for first time users – can be soft as well

Regalice – good colour range – not much feedback on this one (some suggest mixing this with cake art to get a better consistency from both)

Fondx – a love it or hate it type of fondant, supposed to be good for putting in the fridge once on a cake, with all things like this we recommend testing!

Homemade – there are different types a popular American one is Marshmallow Fondant aka MMF. Check out our recipe section for homemade fondant – it is not difficult to make (the hardest part is sifting the icing sugar!) and it is good to get used to what part different ingredients play and the correct consistency – very flexible and easy to work with.

How do I prepare a cake to be covered in fondant?

A smooth surface is recommended, this can be achieved by using ganache, frosting or buttercream to fill any dips and act as a “crumb coat” (the equivalent to the marzipan layer on fruit cakes).

Many will tell you that it is this preparation that is key to giving you a smooth finish.

Make sure the base of the cake and the sides are at 90’ angle to the board – a bench scraper or small leveller (try Bunnings!) will help to achieve this (hold side of bench scraper on board and see if any gap along height of cake) – fill if necessary. A leveller is also good for ensure the top of the cake is level, super important if you are stacking!

A thin rolled out sausage of fondant may be wrapped around base of cake and pushed in – to create good seal. When ready to fondant if your smooth surface layer is not tacky, you can spray or brush with water, alcohol or a sugar syrup.

How do I roll it out?

Use a large sheet non stick mat (this can range from specific cake mats to sheets PVC/vinyl, to scrapbooking mats, some people even like their marble bench tops) on the bench and either dust with icing sugar or cornflour (it is suggested that you do not use cornflour if using fruit cake and are keeping for any length of time – cornflour made from wheat may cause fermentation under the icing) – you can use Bakels Sprink or Canola spray as well.

Knead the fondant until smooth and pliable.

If you have a large amount you can flatten it into a rough shape of the shape you are trying to roll out with your forearm.

Using a rolling pin, roll out – lifting and turning as necessary to prevent sticking.

You can use strips of timber or perspex or rings on the end of the rolling pin (try Wilton) to achieve a uniform thickness whilst rolling – thickness depends on technique you are using commonly it’s around ¼ inch, but there are some methods such as Planet Cake’s which go as thin as 1/8 inch, and frankly if you are starting out and need it to be a bit thicker, then go for it, experimentation is the key to finding what works for you.

Move the cake close to where you are rolling out fondant.

To lift onto the cake you can:

• Use your rolling pin
• Use your hands/arms
• Use a board or card etc

Experiment to find what works for you!

A few visuals that might assist you:

Tutorials

Covering a cake & board with fondant – Aine2 with pictures
Bake Decorate Celebrate – Covering a cake with rolled fondant

Videos

Covering a square cake with fondant
Planet Cake – Covering a Round Cake
Covering a square cake with fondant – Nati’s video
Ateco Satin Ice Video Tutorial – Covering a Cake
How to cover cake – fondant
Flawless fondant Sugarshack

How long does fondant last?

Most will have a Use By date stamped on the box – if you are not going to be using it quickly it is a good idea to check this date at purchase as some are sold with a very short shelf life – normally it should be at least 6 months.

How do I store my leftover fondant?

Make sure it is well sealed in the plastic bag that it came in – then use another bag or plastic film to securely wrap – excluding all air. It can then be returned to the box and stored in a cool, dry place – do not refrigerate.

How do I colour my fondant?

There are many different brands of food colourings around – most are available at cake decorating suppliers.

Brands include Sugarflair, Americolor, Wilton, Creative, Corella, Carolines It is not recommended to use the liquid ones available in the supermarkets (well if you are only using a drop or two to get a light colour you can get away with it but too much will make the fondant sticky).

Use a toothpick to poke into the colour and then poke it into the fondant (or use the dropper on some bottles of liquid gel colours) – sometimes it is wise to colour a small ball of fondant darker and then incorporate this into a larger piece of white fondant.

Tip – keep a notebook and write details of quantities used to achieve certain colours – so that you may duplicate them easily again. eg – 3 pokes of Bonza Brown + 3 pokes Copper = That browny colour you wanted Tip – using dark colours, wear gloves!

My fondant is sticky – what do I do?

Knead in additional pure icing sugar until no longer sticky.

My fondant is hard – what do I do?

Depending on where you had fondant stored – it might be able to be softened by popping in the microwave for seconds – depending on size – start with 20 sec intervals. This is handy for chocolate fondant too as it can typically be harder sometimes than regular fondant.

If fondant has not been wrapped properly and it has a HARD crust and soft inside – it might not be possible to soften this – it will not emulsify and you will have hard lumpy bits throughout your fondant so you may only be able to throw it away.

I have an air bubble under my fondant – what do I do?

Use a fine needle and insert at an angle – press gently to expel air and use a fondant smoother to smooth over. Often air bubbles are incorporated by what some consider an incorrect kneading process, which means too much air got in while you were kneading.

I poked a hole in my fondant, or gouged it with my fingernail – what do I do?

These can often be removed with your fondant smoother – even a tiny piece or extra fondant can be worked in or smooth some royal icing over the hole, smooth and buff.

TIP – remove ALL watches, jewellery etc BEFORE WORKING with fondant Designer Talons and cake decorating do not mix!

I dropped some colour on my fondant or messed up my piping and it left a mark – what do I do?

Blot as much off as you can with a piece of paper towel – tear edge and move into colour patch and let towel ‘draw’ up colour – rather than putting on top and spreading colour. You can use a drop of dishwashing detergent (or even – Melrose Organic Castille Liquid Soap – http://www.todae.com.au ) or some recommend milk and a paintbrush to remove colour.

Dredge area with cornflour and use a large soft bristle brush (similar to a blush makeup brush) to brush area free. Failure to do this last step will leave a shiny mark on the surface of the fondant.

How much fondant do I need?

This Global Sugarart link give quantities in Imperial – cake friend Maria has very kindly done this conversion.

Much of this Guide Sourced from Forum Member Contributions.
Thanks to Pam who put this together.
Thanks to Maria who did the conversions.