For my dads birthday at the end of the month, I want to make him a standing beer glass cake but I'm not sure weather to cover the cake with buttercream before the fondant or ganache then fondant?
I have never worked with ganache before so I can't compare the two.
I was hoping someone who has done something similar might be able to advise me.
I am worried that the fondant might slide if I use buttercream, but could the same happen with ganache? And is ganache as easy to apply as buttercream?