I'm making a cake for a friend, which will have to be shipped or brought on the plane. I have almost a year, so I'm getting myself together early!
I don't typically work in fondant, beyond small decorations or ribbons, so Im a bit hesitant about starting now, and the bride doesn't particularly care for it, though she's giving me carte blance.
I've seen the many cakes you all have made with a ganache base for covering with fondant. Does anyone think that using a white chocolate ganache will create a firm outside coating that will survive shipping and be esthetically pleasing?