I just wanted to share my experience this last weekend for anyone wondering if using ganache under fondant really does stabilize the cake. I was in North Carolina to make a mountain cake. The reception was to be in a tent on uneven ground so I decided to try using ganache under the fondant rather than SMBC.

The mountain was 22" high and 18" wide and the table was far from level and sitting on gravel. The ganache held it perfectly!

Here's a link to the finished mountain on the cake table:
http://www.cakecentral.com/cake-photo_1579214.html

Thanks for the ganache idea and all the other help with this cake!!

Kathi