I've only heard of cakes being covered in whipped ganache prior to being covered with fondant. That doesn't mean that people don't use glazed ganache, but I would think that using whipped would give you the ability to create a sharper edge. Even if you have pans with a sharp edges, my thought is that the glaze will still leave a rounder edge than the whipped...since you can build up the edge with the whipped. HTH. 
the ganache is NOT whipped before applying fondant - the whole reason ganache is used under fondant is for structure. If you want to use ganache under fondant here is the recipe and some EXCELLENT videos on it:
Dark Chocolate Ganache
For those in the UK: 2 parts chocolate to 1 part WHIPPING CREAM
For those in the USA: 2 parts chocolate to 1 part HEAVY CREAM
For those in Australia: 2 parts chocolate to 1 part PURE CREAM
White Chocolate and Milk Chocolate Ganache:
UK: 3 parts chocolate to 1 part WHIPPING CREAM
USA: 3 parts chocolate to 1 part HEAVY CREAM
Aus: 3 parts chocolate to 1 part HEAVY CREAM
http://www.youtube.com/view_pl.....0CABF4D667
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