Basics Series: How to layer, ganache and cover a cake with fondant

Following on from the first edition of the Bronnie Bakes Basics Series on making Italian Meringue Buttercream, the following videos will show you how I layer, ganache and cover my cakes with fondant.

I will preface this by saying that this is how “I” do it and I am by no means a professional 🙂 Nor do I strive for a professional finish! But this is how I get my cakes ready for decoration.

Here we go!

 

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51 Responses to Basics Series: How to layer, ganache and cover a cake with fondant

  1. Rachel Cielens February 26, 2013 at 9:13 pm #

    Hi there, I was wondering if you would share the recipe you use for your chocolate ganache? I want to get the consistency right but to buy it costs a fortune!! Thanks!

    • BronnieBakes Admin February 27, 2013 at 11:11 am #

      No problem Rachel 🙂

      Dark chocolate ganache is at a ratio of 3 parts chocolate to 1 part cream. White chocolate ganache is a 2:1 ratio

      Hope that helps!

      • Rachel Cielens February 27, 2013 at 12:41 pm #

        Thanks!

      • Amelia August 22, 2016 at 12:18 pm #

        Do you know of a substitute for white ganache diary free?

        • BronnieBakes Admin August 22, 2016 at 1:21 pm #

          I don’t sorry – I don’t think there are dairy free creams or chocolates! I guess you’d have to crumb coat with a diary free buttercream. All the best with it xxx

  2. Elaine April 20, 2013 at 5:32 am #

    I am preparing to ganache my first cake. Nervous… yet excited if that is posiible. Your video is the simplest that I have seen; AMAZING THE BEST! I just have two questions.

    1. When filling the sides you used a cake board at the top of the cake as a guide. Is that the same size as the actual cake tin used, as you mentioned the cake srinking a bit. So I should get an 8 inch board to use as a guide for my 8 inch cake?
    2.Where did you get that lovely lshape ruler from?

    Thank you so much!

    • BronnieBakes Admin April 20, 2013 at 2:24 pm #

      Thankyou SO much Elaine for your lovely comment!!!

      1. The cake board on top needs to be bigger than the size of the cake. The cake board on the bottom is what you will use (the one on top is just used to get a smooth ganache on the top of the cake). And this needs to be the size of the cake. Does that make sense??

      2. I bought the L ruler from Bunnings which is a hardware shop – it was so cheap… around $6!

      Hope that helps!
      x

  3. George 101 April 25, 2013 at 5:47 pm #

    What a wonderful refreshing video, Thanks you for sharing

    • BronnieBakes Admin April 28, 2013 at 6:21 pm #

      Thankyou for taking the time to comment – I really appreciate it!

      x

  4. Sarah Oldaker May 22, 2013 at 2:20 pm #

    Hi!!
    I was just wondering about the ganache ratio…. in the 2nd tutorial above you say that it is a 2:1 ratio for dark chocolate but when you answered Rachel’s question above here you’ve written it as 3:1. Could you just clarify that for me?? 🙂
    Also, I wondering what brand of chocolate you use, I’ve been using all different brands over the years and I still can’t seem to find one that has a nice consistency.

    Thanks heaps!!!!!
    Cheers, Sarah

    • BronnieBakes Admin May 22, 2013 at 2:47 pm #

      Hi Sarah!

      The ratio for dark chocolate ganache is 3:1 and the ratio for white chocolate ganache is 2:1

      Hope that helps!

      xx

      • Sarah Oldaker May 22, 2013 at 3:14 pm #

        thanks for that… What type of chocolate do you usually use?

        • BronnieBakes Admin May 22, 2013 at 6:52 pm #

          oh sorry – selective reading!!!!

          I actually use Aldi cooking chocolate which is cheap! I’ve never had any complaints and I also use that chocolate for my cakes. It’s too expensive otherwise!

          Callebaut coverture (sp?) is the best though. That, with the ‘pure’ cream. I just use the Aldi cream!

          • Sarah Oldaker May 23, 2013 at 2:01 pm #

            yeah thanks heaps!!!! I made some yesterday with cadbury cooking chocolate, but needed a bit more ganache so I’ve just bought some aldi stuff myself today so I’ll see how it goes! I have seen the Callebaut stuff but yes, it’s very expensive…

            BTW, I’m going to make your vanilla essence recipe – you’re so clever!! 🙂

  5. Chantal Cowan May 31, 2013 at 8:09 am #

    Hi Bronnie, your tutorials are amazing and have saved me MANY MANY times! Thankyou! I’m making a last minute spider cake today using a half soccer ball tin as the body.. Any tips on covering this shape with ganache before using black fondant? Thanks so much! Chantal : )

    • BronnieBakes Admin May 31, 2013 at 8:18 am #

      Thanks Chantal 🙂

      I have a video for my Minnie Mouse head cake which shows how I do it http://www.ikea.com/au/en/catalog/products/90245729/ but basically you just have to slather it on and then give it a bit of a smooth when it hardens. All the best!!

      xx

  6. Chantal Cowan May 31, 2013 at 9:33 am #

    Thankyou for the super fast response Bronnie!!! Your incredible! Xxx

  7. Chantal Cowan May 31, 2013 at 9:36 am #

    Haha, I found the Minnie mouse tutorial but the above link is to a Ikea catalogue! (Very cute kids market stand I might add) ; ) x

    • BronnieBakes Admin May 31, 2013 at 9:45 am #

      haha.. whoops! Yes.. I’m trying to get a friend to pick one up for me!!!! All the best with your cake xx

  8. Vanessa June 7, 2013 at 9:34 am #

    Hi bonnie,
    I love yur webiste. Your tutorial is a big help for me.i rather watch the video than read.
    I like your cake stand. May i ask where you bought it?
    My daughter is having a bday next week, just want to ask about the minnie mouse cake you made? Did you used mud cake? Can you share the recipe the rice bubbles?

  9. Wirda Horan July 5, 2013 at 1:43 pm #

    Hi Bronnie,

    Im not sure if you have already covered this but Im attempting to make a cake use fondant and was wondering do you make your own or buy large quantities and then colour it? Pretty nervous as I havent covered a whole cake before, your videos have helped me heaps, thanks. Wirda

    • BronnieBakes Admin July 7, 2013 at 6:44 pm #

      Hi Wirda

      Glad the videos have helped!! I buy bakels brand fondant in large 7kilo tubs and then I colour it from there. If I need a really strong colour, like red, blue or black, then I buy satin ice pre-coloured and use that.

      All the best!
      xx

  10. Wirda Horan July 8, 2013 at 1:16 pm #

    Hi Bronnie, Thank you for replying, I will be buying the fondant but probably in smaller batches – newbie hehe

  11. Mandy July 15, 2013 at 10:44 pm #

    Thankyou for the detailed videos! I am looking forward to attempting my first fondant covered cake soon.
    Can you please tell me what brand cake pans you use? I’ve seen Australian made ones (which are more economical) and the some known names like Magic Line & Fat Daddio (almost double the price.. will add up as I plan to get 2).
    I am not sure if I should spend on getting the more expensive cake pans to begin with or do the australian made work just as well. I would rather spend on them once even if it is more expensive but not if the local ones are fine.

    I know you are very helpful with your replies. So thanks in advance. 🙂

    • BronnieBakes Admin July 16, 2013 at 6:50 pm #

      Hi Mandy

      Thankyou for your lovely message – much appreciated! 🙂

      I did buy one expensive pan (but sorry, i can’t remember the brand), but the rest have just been the standard Aussie ones at my local cake decorating shop and I have had no problem with those. So.. I don’t think there is much value in spending the big bucks on the brands.

      Hope that helps! All the best with your first fondant cake – it definitely gets easier the more you practice 🙂
      x

      • Mandy July 17, 2013 at 9:12 pm #

        Thankyou for the reply. Just one more question – where do you buy your supplies from? (as I am located in melbourne as well).

        Thanks 🙂

        • BronnieBakes Admin July 18, 2013 at 2:02 pm #

          HI Mandy

          I go to West’s Cake Decorating in Burwood.. but otherwise Bake Boss in Richmond is good 🙂 I buy my tubs of fondant there but most little things like decorations etc I buy online as they are cheaper.

          Hope that helps!
          x

  12. Lyndall November 2, 2013 at 2:33 pm #

    Hi Bronnie,
    I’m trying to find the vanilla sponge recipe you used for your daughters tree cake in this tutorial.
    Could you please post the link?

    Thank you heaps – oh and also… working with a semi frozen sponge and using this ganache technique… AMAZING!!!!! Love it love it love it!!!

    xo

  13. Jen November 15, 2013 at 8:57 am #

    Hi Bronnie
    I will be making your delicious lemon mud cake filled with IMBC for top tier of cake and chocolate mud for bottom tier. My question is when I ganache the cakes do you suggest dark chocolate for both tiers, or white chocolate for lemon mud and dark choc for bottom? Love your site! Thanks, Jen

    • BronnieBakes Admin November 17, 2013 at 7:14 am #

      HI Jen 🙂

      I do usually use dark chocolate ganache – even on lemon cake! White chocolate is probably better but I find dark chocolate easier to work with and I’m too lazy to make two different types of ganache!!!!! All the best – the lemon cake is so yummy! Esp when you add some lemon curd to the IMBC. Have fun!

      xx

  14. Ez Crocker November 20, 2013 at 9:54 am #

    Attempting my 2nd fondant covered cake today. I only just found your tute this time around. You make it look so simple but explain it so well.
    Fingers crossed for a good result!

    • BronnieBakes Admin November 20, 2013 at 10:27 am #

      All the best!!!

      x

  15. jezrel March 4, 2014 at 3:02 am #

    Your tutorials are pretty simple to understand and you make it appear very doable and certainly gives me the confidence to do it myself. Enjoyed these 3 videos and will definitely follow your instructions. Learned a lot from you today. Thanks so much.

  16. Bec November 5, 2014 at 10:10 pm #

    Hi Bronnie,
    Love your video tutorials, thank you! Also love that you look like a real person/mum and not someone in a steam pressed white apron and not a bit a hair out of place. Really makes me feel like I can give this fondant cake thing a go!!
    Few questions:
    1. You say in your video to ideally to make the ganache and put in the fridge for the next day, but won’t it go hard? Do I microwave it to get it to a better consistency? Oh now I just read something saying leave it on the bench? So which should I do?
    2. How many blocks of chocolate did you use for this cake? I know you say 3:1 but is that 3 blocks to 1 container of cream?
    3. Which white cake recipe did you use from sweetpolita’s page? There are a few.
    4. Can I add gel colours to the IMB frosting?
    Thank you and sorry for all the questions.
    Bec

    • BronnieBakes Admin November 6, 2014 at 8:09 am #

      Hi Bec 🙂

      Thanks for the lovely comments! Glad you are giving things a try.

      1. Sorry for the confusion – I make my ganache in the morning and use it around lunchtime/afternoon once it has thickened and cooled down a bit. Yes you are correct – it would go too hard in the fridge. Sometimes I make it the night before, leave it on the bench and use it the next day but if the weather is cold it will harden and you have to reheat it in the microwave. I prefer to make it that morning.

      2. I use a ratio of 3:1 so my standard amount is 600g of choc (three blocks) to 200ml of cream. That said… I generally do the cream by sight and aim for a third of a bottle

      3.This is the recipe I’ve used http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/ But generally I make a mud cake
      4. Yes you can definitely add them to your IMBC

      All the best!!!!

      xx

  17. iona November 27, 2014 at 1:51 pm #

    Thanks for all your advice! This is actually the best blog I’ve found so far! You’ve made my life so much easier!! x

    • BronnieBakes Admin November 27, 2014 at 5:06 pm #

      Thankyou so much for your lovely comment – I’m glad you found my blog!! I hope it helps xx

  18. Jess December 19, 2014 at 4:12 pm #

    Hi Bronnie, I ganached my cakes last night and had to put them in the fridge overnight because it was too hot here. How long should I leave it out for before covering it in fondant? I have had it out for about two hours now, but not sure if I should put the fondant on yet because it still seems kind of coldish.

    • BronnieBakes Admin December 19, 2014 at 7:46 pm #

      Room temp is best, but if it is super hot, maybe a bit above room temp – you don’t want the cake to be wet as the coldness wears off, if that makes sense? I would keep your cake in front of the air conditioner given the temperature is hot

      xx

  19. Gabrielle March 1, 2015 at 7:55 pm #

    Thank you so so much for such fantastic tutorials. I followed some last year to make some fondant play school figures for my boy’s 2nd bday and this year did the whole mudcake/IMBC filling/ganache/fondant cover and created a Fireman Sam figure and fondant flames!! It almost looked too good to cut, but was too tasty not to! Couldn’t have done it without your help. Had so many comments on the cake and now feel much more confident in creating something special for my little girls first bday later this year. Keep up the great work!! x

    • BronnieBakes Admin March 2, 2015 at 7:22 am #

      Awww thankyou Gabrielle. I’m so happy to hear that! xxx

  20. Leigh April 27, 2016 at 3:52 pm #

    Hello Bronnie,

    Thank you for your lovely website! I’ve learnt so much.

    I’ve made two 9 inch mud cakes. I want to put some layers of ganache between and on the outside and put one cake on top of the other. Do you think they’ll need support? Also how much ganache should I make?

    Thank you very much. 🙂

    • BronnieBakes Admin April 27, 2016 at 7:24 pm #

      Hi Leigh 🙂

      Thankyou for your lovely comment! I’m glad to hear you are learning a lot.

      I would add in support for 2 9″ cakes. They probably would be fine without, but I would do it just to be safe. Have you seen the video for how to stack cakes? I just use that method and it doesn’t take very long.

      As for the ganache…it is so hard to say! Depends on how high your cakes are, how thick a layer around the cakes and also the thickness on the inside. I generally make a batch of 600g/200g choc/cream for a 8-9″ cake and have some left over. So maybe aim for 1.2 kilo choc/400g cream and that should be fine. You can always freeze any left over and use it for the next cake (or in my case, the next time I need a sugar fix!!!!!)

      All the best!

      xxx

  21. Leigh April 27, 2016 at 8:19 pm #

    Cheers Bronnie! 🙂

  22. Leigh April 27, 2016 at 10:12 pm #

    Just one more question: Have you tried whipping ganache?

    Many thanks! 🙂

    • BronnieBakes Admin April 29, 2016 at 12:10 pm #

      Good question! I can’t remember actually. Do you mean to use to ice cupcakes?

  23. Leigh April 29, 2016 at 3:13 pm #

    I was thinking of it using it as a filling for my mud cake.

    • BronnieBakes Admin April 30, 2016 at 12:14 pm #

      It will definitely be fine.. the only thing is the cake is pretty rich to begin with. Adding a ganache filling will make it even richer. I usually use a IMBC and add some ganache to it and it ends up being light and fluffy

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