Has anyone used Whipped chocolate ganache to ice the cake before fondant is added? Does it work well with fondant?? Any tips or concerns? Can it be left out for 48 hours at room temp? Thanks!

It might be a little soft, but if you refrigerate it, it will harden up. I'd just use unwhipped ganache, though, there's no reason to incorporate all that air into it if you're covering it with fondant. I'd keep it in the fridge if it's whipped.

@costumeczar thanks! yea I think i'll just use the unwhipped ganache. appreciate your response! =)