So I thought I read some were once that one of the big shot cakerys made there very sharp corners by using ganache "under" there fondant. Has anyone done this? did you make the ganache like icing and use a spatula to put it on? does it harden like a shell and then do you use water to make it sticky and put the fondant on it after? I am lost, these are all just thoughts. If anyone knows about this or has any tricks I would love to hear them. I have NEVER made or used ganache before so if you could explain in amateur terms, it would help

Here's some information on ganache under fondant:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=633264&postdays=0&postorder=asc&&start=0