I need help right away... I have a cake order for ganache frosting & I've done it before, but I had buttercream underneath. This client doesn't want buttercream & I was wondering if its ok if I don't ice the cake first in buttercream or if I need to before covering with gnache??

I personally have never heard of using buttercream under ganache. I've always applied it directly to the cake.

Hi, you don't need to put a layer of buttercream before ganaching the cake. Is it poured ganache you are going o use?

I would always put a layer of frosting down. That way you have a glass smooth surface to pour your ganache on. Otherwise you will see all the lumps and such come right through. Maybe she would like a fudge icing underneath? You can do it thin, just as long as it smooths the surface. A crumb coat is fine as long as the surface is smooth. What about using thickened cooled ganache to crumb coat the cake with? Chill it, then pour your warmed ganache over it. I pour mine at 75-80 degrees. Any warmer and it gets so thin.

I was going to suggest the same thing JCE! Frost with thickened ganache first for a pretty surface, then pour warm ganache over that. You should get the look you want without buttercream.

I happened to read the tag line under another poster's picture of a ganache cake.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1357847

It sounds like she uses a 2:1 ganache to first cover the cake and then a 1:1 ganache to pour over it for a smooth finish. I am going to give it a try on a small cake and see how it goes. Good luck!