Im a huge ganache fan. Makes cakes look incredible and makes decorating for me a lot easier. Im glad I started to do this for my fondant cakes instead of buttercream, but makes me wonder if people miss having buttercream under their fondant ...has anyone had a client tell you they didn't want a ganached cake and wanted buttercream instead??

I haven't had anyone say anything. I have also decided to only use ganache under my fondant cakes. It makes it so much nicer and clean looking!

okay...so I'm very new at this....and I ALWAYS use buttercream under fondant. To be honest i HATE it!!! it's sooooo messy! but now that you mention that you use ganache under fondant, now that sounds very interesting. Do you just pour the ganache over the cake and let it set? or do you use a ganache that is not runny (sorry so asking a question that may be very obvious to others...its just that I'm very new at this and don't know much yet)

I'm also interested in finding out about using ganache more often. Please explain the procedure and type of ganache used. I've only used chocolate. Thanks!

isn't it awesome? I usually don't even give it a lot of attention that the cake will be coated in ganache. MOst of the time people are impressed that the cake will ALSO have ganache, so it is a bonus. If there is a real buttercream lover, i make sure to point out that there will be four layers of cake and three fillings with a buttercream on top and that the ratio of cake to buttercream/filling is spot on.

Thanks so much for the help. Love building on the basic cake courses I've taken, so I'm really excited finding out about different techniques.

Ganache is a fantastic surface for fondant, easy to work with & tastes amazing. I never use buttercream, not even as a filling.