Hi,
I am planing to make this cake for my sister in law wedding this weekend.
All the four tiers will be cover with white fondant, I was wondering what kind of chocolate I need to use to get the same effect.
I was thinking to make dark chocolate Ganache but I am not sure if this will stick to the fondant??/
please advice!!!

thanks in advance

That picture looks like the cake is iced in buttercream. It definitely is a ganache, and I have only drizzled it over buttercream but would imagine it should stick to fondant if it is thick enough and you go slowly.

Why not make a small test cake and see how it goes?
Do you have to use fondant? I would think it would taste better without, and you lose the clean lines anyway with the ganache drizzle.

This looks like a bittersweet ganache glaze with less cream than usual so that when you pour it, it will drip properly. Someone on the blog may know the correct proportions, if not, you will have to experiment with temperatures and proportions of cream/chocolate.

I would like to thank everyone the cake turn out very beautiful. " I will post a picture soon"
I end up covering the cake with fondant and ganache, it worked very well!
thanks again for your help!