I'm a huge fan of cooked flour frosting.   I use it whenever I can.

My problem is that the moisture in the CF Frosting seems to melt my fondant decorations if they're put on before the time.  Usually I wait and add them at the last minute, but now I have to bake a cake that requires panels on the outside (square cake, not covering top with fondant, only sides).  I was wondering... would it help if I painted the back of the fondant panels with something like a chocolate ganache, thereby creating a sort of barrier between the frosting and the fondant?

Any input would be greatly appreciated!!