I am intrigued by the idea of ganache under fondant. But I was wondering, can you use ganache as a sort of crumb coat under a final buttercream layer? I would think it would aid in getting a smooth coat to the buttercream.
But perhaps the two would not work well together either. Has anyone tried to do this? I am not a fan of fondant's taste, even homemade fondant. I actually believe it may be a texture thing to me though.
Thanks for your ideas and hints.