Thats what i meant…….white ganache, but, i would stick with what you know and make the buttercream, if thats what the customer wants, it will firm up in the fridge nice anyway……experiment with white choc ganache another time. There are tons of recipes for it just google and look on you tube……
A 9" will be fine, you can do 3 or 4 layers, i just think cakes of this style look a lot better with taller tiers.
And remember to try and do a practice run with covering the fondant before you do the actual cake, take your time with it.
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