Making a cake this saturday and was originally going to do buttercream (its for 45 people) this is my 3rd experience with fondant and I see many people on here saying Ganache is easier to work with and better tasting (less sweet)..
So is ganache or buttercream under fondant better tasting??
My butter cream recipe is
2lb powdered sugar
1 lb shortening
1 tbsp vanilla
I found a ganache recipe on here but would love if someone would post one that was easy to spread and stable... also take a vote!!! (BC or Ganache)