Hi, I have a question:
For those that use ganache under fondant - Do you give your customers a choice, ganache or buttercream - or do you just go with what you know?
Im trying hard to get sharper edges when it comes to both buttercream cakes, and cakes with fondant - and it seems a lot of sites tell you to use ganache under fondant (altho everywhere I see is buttercream cakes with nice sharp edges too !! grrr) - so just wondering... Do you just do what you want, or always offer a choice?