The term ganache was first used in France in the eighteenth century to describe a type of paint made from pigments bound in water-soluble gum, like watercolour, but with the addition of a white pigment in order to make it opaque. Today the term gouache is often used loosely to describe any drawing made in body colour.
Ganache (in baking):
A whipped filling of chocolate and cream, used in desserts such as cakes and truffles.
Fondant:
Poured fondant is a sweet paste usually used as an icing or filling for cakes and other pastries. It's then rolled out into sheets that can be colored and used to decorate cakes. Fondant is made by supersaturating water with sucrose (sugar).
