I usually use IMBC under all my fondant cakes, but am curious about using ganache. It seems that IMBC always makes my cakes soggy, and doesnt hold up that well to Texas heat and humidity. Does ganache get hard or hold its shape very well? I watched the Designs By Michelle videos on youtube and that's what has me wanting to try it. Any experiences, suggestion or comments are greatly appreciated.
Yes, it gets hard and will not smoosh under fondant (although it never gets rock hard - you can still cut into it). You only need a thin layer of it. You can get really sharp edges with it, especially if you roll your fondant out thinly.
Also, make sure you are using cream with 35% fat. And the higher the cocoa content of your chocolate, the more cream you will need. For example, for dark chocolate, the ratio is 2:1 (weight of chocolate to cream). But since I use 70% cocoa chocolate, I have discovered my ideal ratio is 1:1 or even slighty less chocolate.