Does it have to set awhile before you pour it on the cake.
Let it cool just slightly so that if you have buttercream icing on your cake it won't melt off when your pour the ganache.
If it cools too much, it will turn thick and fudgy like.
Yes, it takes a lot of practice with ganache.
You have to make sure your buttercream underneath is really smooth, and ganache has to be poured once, because once you repour, it cannot turn out right.
Your sides look good, but the cake still looks tasty.
I put the ganache on the cake with out anything under it. Do you have to have buttercream under it to have the smooth look?And do you need to keep in in the frig because of the cream?
It will look better with a layer of smoothed buttercream under it.
I can't remember if it has to get stuck in the fridge or not ; I would say if the cake is going to site outside and it is really really hot out, I would put it in the fridge so that it does not melt on you.
No, ganache doesn't have to be refridgerated, it keeps at room temperature below 75F for 2-3 days. The reason is because you scald the cream. It actually usually has a nicer finish if not refridgerated, it tends to lose a bit of its nice glossy sheen when refridgerated.
MOuse is right, if it is going to be somewhere warm, you will want to refridgerate it until serving time.
It looks like perhaps you tried to smooth the top with a spatula? The trick is to pour without smoothing. It is actually easier to get a smooth finish when you don't use buttercream under it.
Make certain you are not actually cooking your chocolate, but rather letting the hot cream melt it.
I cheat sometimes, if the top surface doesn't look smooth, I wait until it is set, reheat a bit of ganache and sort of drizzle or spoon a drizzled look to the top. It will make a pattern if you let it drip off the spoon onto a finished and cooled cake. Sometimes I just zigzag lines on top. Shh, don't tell, haha!
Your cake looks really nice though!
Hugs Squirrelly Cakes
I waited a awhile and poured, it was so thin i could see the texture of the cake. So i repeated it over and over and you still seen the rough texture of the cake. Then finally it was to thick as seen in the picture. I thinkwith ganache it take practise. Thanks for all the help.
The cake surface has to be fairly perfect and you are right, it is practice! But even the best of bakeries don't always have a perfectly smooth topped cake, so I wouldn't worry. You can hide a lot with a strategically placed rose or such, haha!