You can use buttercream first, or fondant or just ganache, but the undercoat wont make it shiny, that's purely what you put in you ganache, and how you apply it. I usually put some butter into mine when I'm covering a cake with it and pour it over the cake, never touching the ganache with a spatula or anything, and it comes out great.
A fondant bow will sit on top once the ganache is firm, but it may make the fondant go soft and the bow could lose it's shape.
I always use BC undermine and the butter added will make it shiny.. i have a couple of posts in my photos of ganache covered cakes, white and brown ones... both had BC under them. The only thing I find is the same rule of thumb that applies to BC under fondant, smooth it good 1st to avoid lumps... and CARYL OMG is that your cat? That is the cutest little booger, what breed is it?
I haven't had any problems with my BC melting since I let it firm up before ganach'ing it.. but good question. I like the idea of the ganache under the ganache!
I iced my cake in BC and let it crust overnight. When I made the ganache the next day, I pretty much took it directly from the stove and poured it over the cake...... removed the cream from the heat, whisked in the chocolate pieces until they melted and poured away. BC did not melt. I used the spatula to gently push the ganache over the edge and it retained the shiny look.
I made another ganache for my mother in law's 80th birthday and the ganache was too thick .... I think I let it cool too much in the pan while I was whisking the chocolate in, and I may have added too much chocolate. It wasn't as smooth as the first one and not as shiny.
I dont' use butter in my recipe. Might have to try that one.
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