It looks like the ganache is too thick. Did you cool it too long. Was the consistency ever thin?
That's exactly what it looks like.... maybe it got too cool. Consistency is the key... It has to be just right for pouring/spreading
It looks too thick to me. Whenever I've made ganache it just pours right over my cakes.
What did you use to make it? Are you sure you used enough cream?
hun it looks thick, first what did you use to make your ganach? i use wilton choco and whipping cream.place in pan on low heat or double boiler,heat till choco is melted stir constantly..if its to thick add little more cream than pour over cake .if you are trying to get the drip look just place in bag and do a wave up and down all the way around the cake edge and then fill in top.hope this helps
here is some info I think you would would be interested in ...
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
It also looks like your ganache may have seized, which can happen if you get a little water in the chocolate at the wrong stage or overheat the chocolate.
What recipe did you use for ganache?
Christi, I would actually use more of a 2 to 1 chocolate to heavy cream mix to do a poured ganache.
Oh ok, its too think, so I will try it again...ok stupid question, what does "part" of something mean? Like 1 part cream, like u said?