Yes, and it does not have to be as thick as if you were just icing it. Just to get your corners/edges sharp and the surface nice and even, so the fondant is smooth going over the top. You can use ganche instead as well. 2:1 ratio for choc, by weight. I like this, it gives me even better edges. That is , if thats what your trying to achieve.
i use ganache only these days since I never seemed to get it firmed with BC underneath. i mean, the fondant would hold well if i kept the cakes in fridge most of the time.
once the heat got to them, the fondant started to get out of shape.
so ganache it is.
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