I am making a small, two-level 6" round cake for a junior bride for a wedding on Saturday. However, we are traveling to the wedding by car (approximately 8hrs) to the town the wedding is in.
I'd like to do the ganache/fondant method but I've never done it before.
What recipe (prefer white choc, under white fondant) should I use for the ganache?
How much ganache will I need for a 6"?
How do you do it? Just pour the ganache over? Let it sit?
Or should I just use buttercream and fondant since the cake has to travel with me?
Thanks for your help!