Chocolate ganache as crumb coat?
I'm making cakes for my niece's graduation party and am going to decorate one as Hello Kitty so I need the outer layer to be buttercream. She wants super chocolatey but I'm not layering this one (so can't have the center chocolate which is what I'd normally do) so I'm thinking of covering the cake w/ chocolate ganache and then frosting over it. Any thoughts on why this wouldn't work? The only thing I can think of is the buttercream might not stick to the ganache. I'd probably use more of a ganache-like frosting and then refrigerate until it gets firm. Thanks.
I'm thinking of something along this line, with the buttercream and ganache reversed and single layer.