can I cover chocolate ganache with fondant?

by Marica
(Zadar, Croatia)

I find your website really interesting and very helpful for cake decorating.

I have a question about chocolate ganache. I want to put it under fondant and I would appreciate if you can write me a good recipe for it. Also I read that chocolate ganache has to be put on cake 24 hours before fondant and that cake has to be on room temperature is this true?
Another question: approximately how much of chocolate ganache would I need to frost 9 and 6 inch cake?

I have one more question: Do you maybe have a recipe for chocolate fondant that I can put on cake instead of regular fondant?

Thank you very much...Marica...:)

From the editor:

Hi Marcia,

We have a great ganache recipe right here on the site, for you to use. To frost a 6" round and a 9" round cake, you'll need a double batch.

For a fabulous alternative to regular fondant, try covering your cakes in modeling chocolate.

There's a couple of tricks you can use when covering ganache with fondant or modeling chocolate.

Once the cake is filled and frosted with ganache, refrigerate it overnight. This allows the filling to firm up and stops any settling from occurring once you add the fondant. Then, when you're ready to add the fondant, either:

1. Use a hair dryer set on medium to gently blow hot air over the cake, softening the surface of the ganache just enough to give the fondant something to stick to, or

2. Paint the back of the fondant lightly with vodka or other clear alcohol. The alcohol acts like a glue, but evaporates quickly so it won't make the fondant soggy.

Good luck.

Regards,
Michelle (editor)