How to: Fondant super sharp edges (upside down panel method)

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Here is the link to the method I use for achieving sharp edges with chocolate ganache (credit: Shawna McGreevy): youtube.com/watch?v=h5kkQBxYJRo&t=135s

On this cake, I am using a 3:1 dark chocolate ganache ratio (that means three parts chocolate, one part cream). With milk or white chocolate ganache, I always go one propotion higher (4:1) as they are softer due to their composition.
The ganache ratio may vary, up or down, depending on the climate in your area. Cold, dry weather will require a lower chocolate proportion, while hot and humid enviroments may need go up a bit so your ganache base is hard enough for this method to work more effectively.

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Lucia