Hi, I am a newbie. and cant decide wether to use buttercream or Ganache under fondant for wedding cake i am doing. it is a3 tiered mud cake, and the weather will be hot (i am in Australia).
any sugggestions? 
Ganache all the way. I will never use anything else - highly superior in every way to buttercream, especially in hot weather.
thankyou Bonjovibabe, do you put butter in your ganache?
and do you use 2:1 ration with choc to cream?, or would you use less cream beacuse of the heat. it is an outdoor wedding
Dark choc 2:1 ratio, milk & white chocs 3:1 ratio. I tend to use white choc ganache as it creates a paler base for pale coloured wedding fondants.
thanks bonjovibabe, really appreciate your imput.
how long do you leave the ganache to crust for, before putting the fondant on? do you put it in the fridge until it crusts and then let it come back to room temp or just fondant it cold?
Ganache, absolutely 100%. The vast majority of Australian cakers use ganache as it holds up so well in the heat. Not only that but ganache gives a smoother and crisper look to the fondant as it doesn't mush about under the weight of it when you are smoothing it. Alsoooo, ganache and mud cakes go hand in hand ^_^
thanks bonjovibabe, really appreciate your imput.
how long do you leave the ganache to crust for, before putting the fondant on? do you put it in the fridge until it crusts and then let it come back to room temp or just fondant it cold?
If I have allowed myself enough time, I will ganache the night before I fondant and allow to set up at room temp overnight (and if it is very hot, pop the cake in the fridge for 15 - 20 mins to make sure it's firm before fondanting). If I have to fondant the same day, then I chill until firm (around 30 minutes depending on cake size and thickness of ganache). HTH!
thanks bonjovibabe, really appreciate your imput.
how long do you leave the ganache to crust for, before putting the fondant on? do you put it in the fridge until it crusts and then let it come back to room temp or just fondant it cold?
Ganache doesn't crust like buttercream, it sets hard because of the chocolate. You can either leave it on the counter top or put it in the fridge. I always leave mine on the counter, usually for about half an hour. I don't have experience when covering the cake with fondant when it is cold so I can't advise there.
HTH
wow this is awesome , all this great info, thanks a heap. i am have made the cakes and frozen them , i will take them out of the freezer about 1pm , ganache them at 4pm then fondant them tomorrow morning , to be eaten sunday. does that all sound good to you guys?
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