Would anyone advise me what is best to use under fondant??
I use a thin layer of buttercream under my fondant. But I have recently heard on here that people have been using ganache.
Depends on the type of cake I would guess. Seems to be that crusting buttercream -American buttercream- what ever you may call it is the most popular. I like swiss merengue or Italian merengue buttercream due to taste. You could even use chocolate ganache.
Good luck and happy caking,
Thanks alot guys, very helpful!