Can you roll this out like it was fondant and cover a cake that has been ganached? If so how much would you need to make to cover a 12x6 cake round and a 9x6 cake round.
I've used white modeling chocolate over buttercream but not ganache. I did find that the modeling chocolate was more difficult to work with than fondant. It's heavier and not as stretchy so I had some pleating around the bottom of the cake. It does taste much better though.