Can you cover chocolate ganache with fondant?
We talked a little bit about this earlier, but I really like to use ganache under fondant. It gets really firm and I can get it very smooth. It's just so easy to use and really easy to make actually. I do add buttercream between the cake layers, but I cover the outside with ganache.
Happy caking and you're welcome! I ganache my cakes and not had a problem with white fondant though do put on quite thick.
It should be ok, the moisture from the buttercream would make the swirls stick to the ganache. Perhaps try on a small cake as an experiment for peace of mind.
If you'd like to perfect sharp square edges on fondant covered cakes, ganache is the way forward. If you wish to see for yourself the difference between working with chocolate ganache and buttercream, come to our cake baking and decorating classes.
The vast majority of cake decorators cover their cakes with either ganache or buttercream before applying fondant.
Do I need to refrigerate ganache? Though ganache contains cream, this cake decorators ganache can stay at room temperature for up to 4 days. And, you can also keep it in the fridge for up to a month.
Simply place the slices of cake in a container or wrap them. You can store them in the fridge for up to a week. I would still let the cake reach room temperature before eating it.
Brush a small amount of water on the back of the decoration and press it against the fondant. Use only a small amount of water -- too much water can break down the fondant or cause colors from your modeling chocolate to bleed onto the fondant's surface. The water creates a sticky surface on the fondant.
A drip cake is traditionally a ganache covered cake that has thinned ganache (or glaze) dripping down the sides. Drip cakes can be decorated in any way imaginable.
Alternatively, you can let the ganache set completely, then lay a metal spatula or a small sharp knife flat against the top of the cake and slice the ridge off. What is this? Warm the spatula in hot water one last time and use it to smooth any imperfections. Leave the ganached cake to fully set before decorating.
Does a cake covered in ganache need to be refrigerated?
Ganache keeps really well despite what you might think because it contains fresh cream. Once your cake is made it can be kept out of the fridge at room temperature with ganache on it for 2-3 days which is perfect for making wedding and celebration cakes with fondant as it's not good to chill fondant in the fridge.
Before you can cover your cake with fondant, you need to crumb coat your cake. This thin layer of frosting traps any cake crumbs and acts as an adhesive so your fondant doesn't fall off or move around.
It will naturally harden up and get thicker as it cools. Do not mix the ganache as it cools because this will make it lumpy.
Fondant: Fondant can be made 1 day before, up to 5 weeks before cake is due. To store fondant, wrap well in plastic wrap, and place inside an airtight container. Keep at room temperature, away from sunlight.
Ganache can be stored covered in the refrigerator for up to 1 week. It becomes much more stiff once cold. To soften it, allow it to come to room temperature or heat it in short bursts in the microwave until your desired consistency is reached.
Ganache frosted cakes (boiling whipping cream poured over bittersweet chocolate): Store at room temperature about 3 days or up to 1 week in refrigerator. Simple buttercream frosted cakes (mixture of confectioners' sugar and butter): Store at room temperature about 3 days or up to 1 week in refrigerator.
3. Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage – set your timer!).
In addition to the fondant, you will need a cake that is covered with a layer of buttercream at least 1/4-inch thick. This frosting layer helps the fondant stick to the cake and smooths out any bumps or imperfections on the cake surface, so the fondant layer looks clean and smooth.
Water. This is an easy one, and handy because you'll generally have some on hand in the kitchen. Water can be a great “glue” for fondant. It dissolves a little of the sugar in the fondant, making it sticky, and therefore, well, makes it stick to stuff.
This ganache will become solidified as it cools, especially in the fridge. To make for a solid yet chewy texture and shiny appearance, add a tablespoon of corn syrup along with the cream.
How long will a ganache covered cake last in the fridge?
The ganached cake should remain fresh for approx three days, sometimes longer depending on the making and storing environment. Hope this helps.
With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake.
Fondant does not dry in the refrigerator, it firms up. Once it comes to room temperature it will remain the same and will still need time to dry. Marshmallow fondant is a different beast, the normal marshmallow fondant recipe is usually soft and sticky.
Storing fondant cake overnight is not and should never be a problem. All you have to do is to cover your cake with a plastic wrap and refrigerate. Even if not been refrigerated, providing your cake is well baked and your fondant was well prepared, then you have nothing to be fret of as it can last for at least a week.
Fondant and Buttercream icing
A well-frosted cake can last for as long as five days in a room with a stable temperature. You'll just need to protect it from dust by storing it in a covered cake stand. Fondant and buttercream decorated cakes can be frozen to preserve its shelf life.
After fondant is heated, stir in 3 ounces of melted, unsweetened chocolate, then add flavoring.
YES! Modeling chocolate is AMAZINGLY friendly with other mediums like fondant, gumpaste and even Tylose powder. I mix it with my fondant if I need to roll it extra thin or need it a little more elastic.
What can you place an edible image on? Edible images can be used on different frosting options, such as buttercream, Swiss meringue or Italian buttercream, fondant, whipped cream, non-dairy topping, ganache, chocolate and even ice cream cakes.
Welcome to the Cake Decorators Q&A
This layer should bond with the chocolate but it might be a little dark. However, once set very hard, cover with buttercream in several layers allowing each layer to set before applying the next.
In short, yes!
If you are making ganache in advance and need to store it for some time, you can keep it comfortably at room temperature for a couple of days. It will last around a month in the fridge and a little longer in the freezer.
How do you harden ganache quickly?
To thicken your ganache, try putting it in the fridge for an hour. After half an hour, take it out and stir it to help it set. If you don't have an hour to wait, try adding more melted chocolate. For a thick ganache, you'll want twice as much chocolate as cream.
Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
Ganache will keep for a couple of weeks in the fridge and it is perfectly possible to freeze this ganache as it is a fairly stable mixture. Transfer the unused ganache to a resealable container and freeze it for up to 3 months. When you want to use the ganache thaw it overnight in the fridge.
Fondant can be sticky and has a tendency to pick up crumbs and dirt, so make sure your work surface is clean before you start rolling. Prevent fondant from sticking to your counter by lightly dust your work surface and fondant roller with confectioners' sugar or cornstarch.
If you use a small brush and a very minimal amount of water, this can work well for putting fondant on buttercream. That's exactly what I did on this Toy Story Cake with the clouds and logo. Just be certain to use only the tiniest brush of water.
Kneading is the most important step to successfully using the fondant. As they are worked, both fondant and gum paste become more elastic and pliable. For best results, knead in small portions until the fondant is soft and pliable and then combine.
It can replace any type of chocolate buttercream, frosting or icing. Whipped Ganache holds its shape quite well just like Chocolate Cremeux and Namelaka, as opposed to a Chocolate Pastry Cream that is a bit runnier. So it is always a great frosting option to decorate your sweet creations.
Chocolate ganache is, after all, chocolate, so it will melt in hot temperatures. So refrigerate it if it's warmer than that; Fridge – a week or the expiry date of the cream you used – whichever is shorter; Freezer – three months or so.
5. Smooth out ganache one last time making sure no areas are beyond the 6-inch cake base. Place cake in the refrigerator for approximately 5-10 minutes to allow ganache to set.
To keep a fondant cake fresh for 2-3 days, all you have to do is cover the cake and store it at room temperature. Wrap it in plastic wrap and put it inside a cake carrier or box until you're ready to serve it.
Can I decorate a cake 2 days in advance?
Yes, just make sure to cover the cake well until you serve so that it doesn't dry out. If the cake has perishable frosting or filling, then you'll need to store it in the fridge, but if it doesn't, it's likely fine to remain at room temperature, covered well. Can I decorate a cake two days in advance?
Perfect for giving you that nice, clean finish on your cake, fondant is an edible dough that can be used to cover cakes and make decorations.
Water. This is an easy one, and handy because you'll generally have some on hand in the kitchen. Water can be a great “glue” for fondant. It dissolves a little of the sugar in the fondant, making it sticky, and therefore, well, makes it stick to stuff.
Yes, this chocolate buttercream is great under fondant as long as you chill your cakes. It will go on super smooth on your cake and is delicious paired with my homemade marshmallow fondant recipe (LMF).
In hot humid weather, fondant tends to melt with condensation. So, chill the cake well before you cover it with fondant. That way you will have a nice firm cake to work with. And yet, once you cover the cake with fondant, DO NOT put it back in the fridge.
The edible images stay edible for several months, but we recommend that you use them within two weeks for the picture to stay sharp.
In this post, I'm giving you all my best tips, along with step-by-step instructions with video, on how to ganache a cake for decorating. Ganache is perfect as a smooth finish on your cake, whether you leave it as is, or add fondant over it. It also works well for piping when it's whipped.
Ganache keeps really well despite what you might think because it contains fresh cream. Once your cake is made it can be kept out of the fridge at room temperature with ganache on it for 2-3 days which is perfect for making wedding and celebration cakes with fondant as it's not good to chill fondant in the fridge.
The black coloring however will bleed onto the buttercream if you put it on too soon, or if you put it on and then refrigerate the cake. Wait as long as possible to place the ribbon on to your cake. I personally would do it after the cake is set up on the cake table at the venue.
