I’ve always said that your fondant coating can only be as good as your ganache (or buttercream) masking. Today I am going to show a simple technique that allows for a near perfect masking that is ready to be coated with fondant. I used this method 1000’s of times and it never fails me.

Don’t forget to like and subscribe to stay tuned to Yeners Cake Tips!
New cake tip every week!

Tags: masking ganache buttercream perfect preparation layering

Learn cake decorating online at


10 30
Share Tweet


Cake Topperz( TASNUTA ALAM) ...

Thanks for the tutorial!!❤️❤️

Dragana ...

Thanks for tutorial, looks so easy when someone else is working :)

The Garden Baker ...

This is genius!
I do have 2 questions:
Is the chocolate tempered or just melted and when using buttercream instead of ganache, would the chocolate step just be left out??
Thank you so very much for being so generous, Chef Yener, with all of your wonderful tips :)

The Moonlight Hare ...

Perfect xx You could cut yourself on those edges!!!

Natalia Casaballe ...

Muy clara la explicación! Muy original versión de la técnica de enmascarado con ganache. Gracias por compartir!

Toni (White Crafty Cakes) ...

Thank you so much for sharing your incredible talent!

CakeHeaven by Marlene ...

Thanks for sharing

Elli Warren ...

Fabulous, looks amazing!!! Thank you for sharing! :-) x

Pepper Posh - Carla Rodrigues ...

Thank you!

Bezana ...

Perfect, thank you