My question is...Has anyone ever tried this before??? I hate to make unnessary dishes if it wont work.
Cute cake. I know this is an old post, but just wanted to comment. :) I havent worked much with fondant, but I'd think using anything remotely stiff to put under the fondant would take away from enjoyment of the cake,but I could be wrong? Ive looked through many wilton books and they have sharp edges and Im sure they are just using buttercream (unless foam to make mock cakes). It wouldnt hurt to ask them how they make their edges so sharp and clean...I couldnt do it.
BTW, you cant add any water, milk oil, butter, etc to thin Almond Bark. That's why it didnt work out. You can add SOLID vegetable shortening though. Your post answered my question....as Im needing ganache for a cake today and now I know I cant use the Almond Bark my daughter got me from the store last night. :( Its really made to harden up for dipping chocolates and pretzels...so it will work for the strawberries I will be putting on the cake. YUM!
At least, I hope this post helps someone in the future.