I will be making a giftbox cake soon, and recently tried the ganache method from the Planet Cake book. I got the effect I wanted, but the ganache flavor was just too rich for me. Has anyone tried the method with crusting buttercream instead? I was thinking maybe I could do this and then chill the cake until the buttercream is crusted and also very firm. Then I could either apply the fondant while the buttercream is hard. Or maybe I could put a very thin layer of ganache over the crusted buttercream, and then the fondant on top of that. Has anybody experimented with this idea?