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Prima Cakes and Cookies - Jennifer
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Cake Decorating

I need white chocolate ganache help

I usually only make milk chocolate ganache and decided to cover my dummies in white chocolate to get a smooth finish before I put my fondant on.

I think this may have been a mistake. The white chocolate was hardening before I could smooth it out and just made a HUGE mess. The indentations are worse than the foam.

I am wondering if I had the ratio wrong. I have never had this problem with my milk chocolate so I have no idea what I did wrong.

This is also my first time using dummies so maybe this is no the approach to getting smooth fondant on the dummy. Any help or advice would be greatly appreciated.

Jennifer, https://www.facebook.com/PrimaCakesandCookies

advice question white chocolate ganache

5 Replies

Torteneleganz replied almost 11 years ago

Hello!

Why did you take white ganache on your dummies? No one would eat it?

You could take Icing to get a smooth finish & dry this out, before you make it a little wet, to get your Fondant on it ;)

I always use white choclate 3:1 so it’s great under the fondant.

Best wishes, Grit

http://www.facebook.com/TortenEleganz?ref=hl

Laura Loukaides replied almost 11 years ago

Hi Jennifer!

I’m not too familiar with white chocolate ganache, but don’t worry about putting it on a cake dummy, all you need it a little water and the fondant will stick just fine.

- Laura xx

Laura Loukaides - Instagram.com/LauraLoukaides

Prima Cakes and Cookies - Jennifer replied almost 11 years ago

Thanks Grit and Laura for your help. I am actually not having issues with the fondant sticking. I am having issues that my fondant is finding every flaw on the dummy and make my fondant look horrible.

I was hoping that if I could put ganache on I would get a smooth finish for the fondant to lay on.

Jennifer, https://www.facebook.com/PrimaCakesandCookies

Laura Loukaides replied almost 11 years ago

Ah, I see!!

You could try rolling out your fondant slightly thicker, then you could gently use a couple of smoothers to pat any flaws down. That’s all I can think of…

Laura Loukaides - Instagram.com/LauraLoukaides

Prima Cakes and Cookies - Jennifer replied almost 11 years ago

Yeah I tried that on my second go around. Not as perfect as I would like but a little closer. I think I am going to try one with a milk chocolate ganache and see how that works.

This is all trial and error since I have never used dummies before. I just figured better to use dummies on my next competition cake rather than using real cake. :)

Thanks for all your advice Laura. :)

Jennifer, https://www.facebook.com/PrimaCakesandCookies