I haven't tried using ganache instead of buttercream before covering with fondant but would like to give it a try. I am assuming because I would be using white fondant that I would use white chocolate for the ganache. Any tips on doing this would be greatly appreciated.

i would like to know myself....

Sorry. I only use BC under fondant, but I will respond to bump your question.

I am as well curious about this. I would think that the fondant would slip around, but am curious with other experiences?

go to jessicakesblog.blogspot.com--she has some really cute cakes and also discusses covering with ganache before covering with fondant (see her teapot and purse cakes)

I covered a cake in choc ganache and fondant just last week, yummy. Once your cake is covered with the ganache pop it back in the fridge to set up some, cover with fondant and you should be fine. I think the most important thing is making sure your ganache is the right consistancy. Theres a good thread on here that might help. HTH

You do not need to use white chocolate. Almost all my cakes has chocolate (not white) ganache under fondant.

Use a ratio of 3:1 for milk/white chocolate to cream and 2:1 for dark. Always measure by weight.

The only cake that I have ever used buttercream under my fondant was for a fire extinguisher I recently made - other than that, all of my cakes have chocolate ganache under them. You do not need to use white chocolate for white icing - it makes no difference. The ganache should be the consistency of margarine or soft butter.

Once you use it, you will love it!

i gansche a filler like butter cream in between layers, do you use a hard ganache on outside of cake, i've never tried it.

Why use ganache? Does it taste better than bc? Or does it make the fondant taste better? Thanks! I never used ganache or heard of it.

This has been discussed at length in the following post.

http://www.cakecentral.com/cake-decorating-ftopic-633264-375-days0-orderasc-.html

Hope this helps!