This is first time I worked with ganache.

I used milk Guittard milk chocolate. 3 parts of chocolate to 1 part of heavy cream.

Is that how ganache is suppose to look like?  I mean  a  dull look on cake . Or it is supposed to have shiny finish?

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AI only mix white chocolate 3:1, normally it's more a 2:1 mix.

From what I can tell poured ganache will have a shiny finish once it has set up but ganache that you apply and smooth has that dull finish to it. I don't really understand why though.

This is not my cake - just a picture I found of a cake covered with poured ganache.

The following picture is of a cake that I did using a ganache (with a ratio of about 2&1/2 to 3 parts chocolate to 1 part double cream) and smoothing.

As you can see the finish is very different.

Maybe someone can explain the reason behind it - I would be interested to know too.

APoured ganache normally has corn syrup added to make is shiny.

Thank you all, ladies, so it should be kind of dull looking. I am familiar  with pouring ganache we use it  on our  dessert cakes sometimes.

Next time I will do 2 - 2.5 parts of chocolate to 1 part of heavy cream, because 3:1 was unmanageable.

AThis may be a dumb question, but can you add some corn syrup to the non-poured ganache with the higher chocolate ratio to get that same shine? Would the smoothing process somehow dull the shine?

Acorn syrup will only work when the ganache remain soft like poured ganache or chocolate sauce (that's my trick when I make chocolate sauce to keep it shinny)