I'm getting different recipes for chocolate ganache. I looks sooo good to use ! Do you pour it over the cake w/or w/o buttercream icing on it first to keep it together? And, how long does it take for it to cool on a cake?
Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. How to glaze, smooth, stack and more.)
P.S. You posted this same message multiple times. You can delete the extras (before anyone responds). Go to the last posted and delete, then the current last posted and delete....and so on. (On home page, just hit "my forums posts" to speed up process.)
If not I or someone else will cross-reference them later for easy info retrieval.