As a complete newbie I am trying to decide which is the best to use under fondant. I have a few buttercream recipes - one using creme cup and acti-white and one with butter - which is best? I have read that ganache gives a more stable layer in the heat and also allows for thinner fondant but it seems a bit tricky and time consuming with the need for overnight chilling? Any ideas or foolproof recipes would be greatly appreciated!

http://www.youtube.com/watch?v=qFtm8q4m4Bk&feature=relmfu

http://www.youtube.com/watch?v=OgrXxYLm0Sk&feature=relmfu

http://www.youtube.com/watch?v=imfDvvSZn5I&feature=relmfu

This really helped me.

HTH

In my hot and humid climate, I only use ganache. Buttercream is too moist and makes the fondant melt. And I never chill a cake I'm putting fondant on because a cool/cold cake causes condensation to form on the fondant, which also melts it. What can I say, humidity is fondant's worst nightmare!

ChelleW, ganache instruction, and a lot more (not my blog, but a very good one).

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

http://sugarsweetcakesandtreats.blogspot.com/2011/01/baptism-cake.html

http://sugarsweetcakesandtreats.blogspot.com/2010/06/music-themed-80th-birthday-cake.html

Thank you so much for all of your help! The inspired by Michelle link answered all of my questions and was relevent to Australian weather too which was great!! I can see why this site is so addictive!