Does anyone have a recipe for the ganache that goes UNDER fondant to help the fondant look smooth? I know that it was on the site (If I remember correctly, it was used by an Australian cake shop),but I cannot locate it. Thanks.

Here's the one that I use.

12 ounces semi-sweet chocolate (the best that you can afford)
1 cup heavy whipping cream
2 tablespoons granulated sugar
2 tablespoons butter (not margarine)

Break chocolate into small pieces in glass or stainless steel bowl.
In sauce pan bring heavy cream, sugar and butter to a full boil. Pour over chocolate and WAIT 5 minutes....Stir until chocolate is melted and it's "shiny". I wait for it to cool so that when I cover it there isn't condensation forming on my plastic wrap. (water...from the condensation...will ruin it)
Leave covered at room temp. for 24 hours before using. Spread on cake and smooth using the "hot knife" method.