Which do you prefer to use under your fondant, Ganache or Buttercream? Why?
It really depends on a lot of factors: If I want sharper corners, then I generally use ganache. I would use it for a present cake. Also, depends on the cake and filling I"m using- will it go well with the cake and filling?. For instance, if I want to tone down the sweetness if I'm using a sweet cake (like WASC) I'll opt for it. Depends also what I I happen to have on hand and if I feel like making it. Also, if I can't or don't want to refrigerate it, I won't use ganache because it has to be refrigerated.