ok, so here I am getting ready to cover a 2 tier wedding cake (yep, small) in fondant because that is what the bride wants. She wants me to frost in between the layers of this delicious chocolate cake with a butter/cream cheese frosting now.....here is the big question. do I frost the outside of the cake with the same and then fondant over it? OR do I use a ganache on the outside of the cake and then fondant over it? Which would be easier? Which would taste better? I see that a lot of people are covering in fondant over a ganache rather than a buttercream. Somebody, please help me out here! Thanks

My opinion would be that a cream cheese frosting will not hold up well because it is so soft. It's very easy to get a level cake with near perfect edges using Ganache, so maybe that has alot to do with it's growing popularity. HTH