I am intrigued by the idea of ganache under fondant.  But I was wondering, can you use ganache as a sort of crumb coat under a final buttercream layer?  I would think it would aid in getting a smooth coat to the buttercream. 

But perhaps the two would not work well together either.  Has anyone tried to do this? I am not a fan of fondant's taste, even homemade fondant.  I actually believe it may be a texture thing to me though. 

Thanks for your ideas and hints.