So I’m just needing some advice/opinions on this.
So I get that you can get sharper edges etc with ganache and personally I do find it easier to get the sharpness than on a standard buttercream. I know to use white choc on a vanilla sponge and milk or dark chocolate on a chocolate sponge but what would you use on say a spiced ginger or pistachio cake? I can’t quite imagine ginger and white choc working, but I could be wrong and my kids have got so fed up of being my guinea pigs they can’t stand the sight of cake anymore, not even their favourite chocolate :-(
Also I love SMBC and would like to work with this more, and in an ideal world I would like to use it as both filling and coating but I wonder if the SM would be quite slippy to work with under fondant, bulge easily, etc ( hope im making sense) so I'm just wondering if anyone had any ideas, advice etc
I rarely use fondant (because I hate it), so cannot address the use of SMBC underneath it. Since it sets up very firmly when cool, I would think it would work fine unless you are in a very warm environment.
You can flavor your ganache a million different ways. Here is a great guide for making different types.