I put ganache on my cake, and it's a bit bumpy. The cake was smooth, I think the ganache just got too cool before I put it on. Luckily, it's just a practice cake. So, if I notice the ganache is too cool before I pour it, can I put it in the microwave for a few seconds to warm it up? Or what's the best way to warm it up. Also, after it's been put on the cake, is there anything I can do to smooth it down?
Sorry, no help here from me, but I am eager to hear any answers, have the same Q. But, I think, I saw a tutorial and they put 2 layers of Ganache, on the first picture was bumpy, the second was smooth. Maybe that would work. But consider me as newbie, newer made Ganache before, and going to make for the first time on Friday.
you can reheat he ganache, but very slowly in the microwave or in a double bolier. Was it smooth when you put it on? Either the chocolate was not all melted or crumbs from the cake got in it when you put it on the cake. If there are small bumps, use a metal spatula dipped in boiling water (to get the spatula hot), wipe dry and take a pass over the top, dip again in boiling water, etc til it gets smooth. The heat from the spautuals will smooth out the bumps if there are ganache. If they are crumbs, it won't help much. HTH
It sounds to me like the chocolate was not fully melted or the ganache was too cool. I pour the ganache right after I make it while it is still quite warm, or reheat it carefully.