I thought I saved the big thread about using ganache under fondant but I can't find it and it may have covered these questions:
If you use ganache, do you use it as a filling for the cakes? Or do you make buttercream, too or just use something all together different? Can you do that? If so, what do you use for a dam? I usually add additional powdered sugar to my buttercream to make it stiffer and use it as a dam.
Also, can a chocolate mousse filling be left out?
Any help appreciated.
Is this the thread:
Yes! Thank you so much! I will make sure I save it this time!