I have a birthday cake request with dark chocolate genache as the primary icing, and a request for a decorated white MMF plaque on top. I've never done this combination before. Any precautions I should take in using the white fondant on the chocolate genache?
Get it right the first time so you don't have to pull your fondant off the cake Other than that, should be like anything else.
Shouldn't be a drama. I've used white fondant over dark ganache many times with no problems.
I love the Australian cakers. they have given courage to scores of American cakers when it comes to ganache under fondant. Bravo to our friends down under