I love fondant covered cakes, but my good friend wants a cake for his 50th and says red velvet, no fondant please! YIKES!! So i have been doing an obsessive amount of ganache research. I see multiple variations on the proportions - 2:1 and 1:1 being the most common (chocolate to cream). My thinking is that to make the cake perfect I should frost it inside and out with a 2:1, let it set up, then pour a 1:1, with a tablespoon of butter (or corn syrup?) for shine, over the top for a glossy professional finish. Top it with chocolate roses and some chocolate leaves and I am done.
My questions are -
A) does that all make sense or do I use the same ganache for everything (just add butter and rewarm for pouring)?
B) am I messing up by not using a cream cheese frosting on a red velvet cake? Would that stay under the ganache?
C) I used the ganacherator and it says for a 12 inch round cake I need 84 oz of chocolate... that's 5.25 pounds. If I wind up doing a 12" and and 8" tier it jumps to 8 pounds... REALLY???? That's one mighty heavy cake decorating package!
SO many opinions, so many variations... what's a cakier to do?
Thanks to you all for feeding my cake porn obsession (that's what my family calls it since I am always looking at cakes and smiling and hiding from everyone because they taunt me!).