I just received a request for a two tier white fondant covered cake with the bottom tier covered in chocolate ganache with drips down the side and the top tier with just a straight line of chocolate ganache drip down the edges. (Hope you understand what I mean.) And I was just wondering if this will work/taste good? I tried to get her to do buttercream instead but she is insisting on fondant.
Yeah, we know what you're talking about.
They're called tuxedo cakes. There's at least a couple of threads in the archives with information on how to do them. I've never done one. I do not recall if anyone had done this on BC, but I have seen it done on fondant. I think the BC would melt when the warm ganache is poured over it.
Here is a video tutorial: