I have just started trying to use chocolate ganache and I was wondering what the trick was. How do you get it to lay so smooth on your cake. When I tried it you could still see the bumps on the cake underneath. I also tried it with the ganache a little bit warmer and it still didn't turn out real smooth. I must be doing something wrong. I would love it if someone would enlighten me!! Thanks

First of all I make my ganache using 2:1 ratio (12 ounces semi-sweet chocolate to 1 cup heavy whipping cream) I let mine set at room temperature for 24 hours after making to allow it to thicken. When I spread it on my cake it's about the consistency of peanut butter. After I finish covering my cake, I use the hot knife method (youtube video tutorials can show you how to do this) and smooth my ganache. It looks as smooth as fondant when I'm done.

What do you type to find the hot knife method? Everything I pulled up had nothing to do with cake.

I have done many 'poured ganache' cakes. Basically, once you have mixed your ganache and find there are bits of chocolate not quite melted, warm it in the microwave for 30 second intervals till is all lump free. Then you want to wait about 5-10 mins so the ganache has thickened up slightly. Consistency would be like honey. It gives a thicker, more forgiving coat if more thick than thin. Pour and smooth it with your spatula as it spreads over the top and smooth over the sides as it flows over the edges. HTH

I want the ganache to be the only thing on the cake. I'm going to have to keep at it!!

I am some what confused about the 2:1 ratio. 12 ounces of chocolate = 12 ounces by weight. 1 cup of heavy whipping cream = 8 fluid ounces. Which would be a 3:2 ratio.

Does 1 cup of heavy whipping cream weigh 6 ounces? Which would then make it a 2:1 ratio.

Is the 2:1 ratio

Chocolate:cream = ounces by weight:fluid ounces

or

Chocolate:cream = weight by ounces:weight by ounces?

Sorry for the confusion. I feel like I must be missing something...lol.

Here is a thread on this, and it is long but worth the read...and the measurements go by weight. there us a turitorial link on pg.28.
I ganashe my cakes before fondant as well and my ganashe has not come out as smooth as I would like, even using hot knife method. Two things I believe i'm doing wrong...1. Quality of chocolate...i'm using chips. 2. Not using enough, not thick enough. Oh yeah....and...I have been doing the top first, next time i'm going to do sides first so i'm not messing with the top too much.
Practice and learn...lol, but I love the finished look, esp on corners.
Blessings http://cakecentral.com/cake-decorating-ftopict-633264-.html

Sounds like there are a few different ways of doing this. I've done it many many many times in the past it is a regular order in my shop. I use a quick gancage with a 1:3 ratio. Weigh out your 1xchocolate( i use dark compound) then add 3x boiling water. Use a whisk and beat it til it's all smooth. You will notice some bubbles in the mix. Bang the bowl on the bench to help the air bubbles come to the top. Gentle stir though with a spatular to help get the airbubbles out. You can always reheat in the micro if you need to. Getting the air bubbles out is the key to getting the smooth look. Get a small portion of the ganache and spread it out onto a plate so it hardens quickly. Use this to smooth over the cake like crumb coating. Your surface must be as good as you can get it. Now put your cake onto a wire rack over a tray and pour the ganache liberally over the cake making sure you coat all sides. You can gentle tap the rack on the bench to help it run off the cake evenly. Leave it to drip for a while. I never touch the ganache with anything and use it while it is still warm. Once it has gone cold you wont get the same shine. I use the overspill to decorate. Put it in a pipping bag and do what you will. I hope this helps. Good Luck. I tried to upload a photo for you but the file is to big. Sorry

Before applying a crumb coat (and that is what you are doing, a crumb coat) all the lumps and bumps need to be trimmed from the cake. Then proceed with all the excellent info the other cakers provided.

Thanks for the info and the link. The tutorial is awesome. Learning is easier with pictures...lol. Gonna go whip some of this up this morning. Thanks again!

I can't wait to go home and spend some time reading that post. I find the search engine on here very difficult to use because I can never find anything I'm looking for.

I have better luck with going to Google and doing a search using cake central, i.e., topsy turvy tutorial cake central...

Sorry I was just thinking about this question when I realised that I did the ratio around the round way. So sorry . It's 3 parts chocolate to ! part boiling water. Such a twit. Sorry about that.

Fishabel: You use water instead of heavy cream?? I was just wondering cause I have always heard of using cream.

Yes, It's still delicious. I hope you got my message about the ratio. See here in Australia I usually do 1500grams compound chocolate to 500ml of boiling water. 1 ltr of water equals 1 kg in weight so when you measure it do it all by weight on your scale. 3x parts chocolate 1x part water. This has worked a treat for me for a long time. Doing this in my business it also helps with keeping time so I can make it up in bulk. I'll upload a photo into my photos to give you an idea of what it looks like. Just go to fishabel then view all my photos. I'm sure the cream way would be yummy too. All the best.