My daughter would like a ganache covered grooms cake for her wedding (in May). This is to be 7", 9" and 12" stacked. I have practiced the stacking of fondant cakes and have no problems but this ganache is a different deal. The layers may kind of slide around and don't feel stable like the do with buttercream. Any one have pictures or suggestion? Also, I crumb coat with buttercream under the ganache, does anyone do it differently?

thanks for any advice