I have an upcoming wedding cake that is a stacked 3 tier, white icing with chocolate ganache poured on top and lightly cascading down the sides.  I want to maintain nice crisp lines. I'm wondering how the ganache will affect smbc vs. American buttercream. 

As always, you guys are THE best

Thanks

Lisa

I use ganache over SMBC all the time with no issues. Just make sure your ganache isn't hot and your cake is chilled.