Which is better to use when it comes to types of ganaches? Glazed or whipped ganache, when covering a cake with fondant. Which will stick better?

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.

Okay. I just wasn't sure if the whipped ganache would harden and stick to the fondant.

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