Hi Everybody!
I have looked for the answer to these questions but cannot find it.
First, how do you apply ganache to a cake that has been frosted in buttercream? Do you just pour cooled ganache on beginning in the middle as you would any other time? And if so, how do you get the ganached cake onto a cake round after that?
Also, on a separate note, isn't ganche too thin to use as a cake filling by itself?
Thanks.
To put it on a cake thats covered in buttercream let it cool enough to where its comofortable to the touch(not cold to warm! got to make sure it will spread and not melt the buttercream!). The just pour eough ganache in the middle to cover the cake(usually just pour more than what you think you'll need. You want it so it coveres the entire sides naturally without the help fo a spatula.You can always strain the used ganache and use it again.
After you pour it on DO NOT TOUCH IT. IF you touch it with anything it'll ruin the smooth look. If you need the ganache to cover a certain area you have to do it within 30 seconds-1 minute after you pour it. Any kater and leaning it will also ruin the smooth look.
Also for a filling its usually whipped to make it stiffer.
And for getting it onto another cake board or ect. i usually treat it the same as a fondant covered cake. Just remember, like fondant, once you make a imprint or touch the sides it can't be fixed unless you cover it again.
Thank you so much. That's great information!
But, so how exactly do you get it onto the cake board without touching it? What is the method?
Thanks again.
How do you get the ganache to look as though its dripping down the sides? This is a cake in the CC galleries. Like this picture link below.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&album=10&pos=28
I just made a ganache covered cake the other day and put the ganache on the top and kinda of pushed it to the edge with a spatula and it just ran down the sides a little bit....I didn't have to do anything special, it just had that look all own its own!
Thank you so much. That's great information!
But, so how exactly do you get it onto the cake board without touching it? What is the method?
Thanks again.
Here's the way I do it. Set a small wire rack on a foil lined baking pan... it should not sit flush on the bottom of the pan. Place the cake on top of the rack. Cover with the cooled-to-92 degrees ganache, then stick it in the refrigerator or freezer... pan, rack, cake and all. Once the ganache has chilled/hardened (10 minutes, or so), run a sharp knife under the cake to loosen it from the rack, then slide the cake onto your cake board. Wearing latex gloves will prevent fingerprints and make it easier to maneuver the chilled cake, as well.
Clear as mud?!?
Also, don't forget to scrape all of that good excess ganache from the pan and bag it for another use. 
HTH!
Thank you SSSSSOOOOO much, DiH.
I can't tell you how glad I am to hear how to do that. Now I just need to successfully execute it. Wish me luck.
Thanks again to everybody. I LOVE CAKECENTRAL!
Oh heavens no! You can make ganache as thick or thin as you like. I love using ganache as a filling. I just got home from the store with the ing. for it as a matter of fact. I'm making a chocolate cinnamon buttermilk cake with a milk chocolate ganache filling.
Amy
When I take my cake off of the wire rack, I use two long angled spatulas. I run one of them under the cake to loosen it from all the ganache sticking to the rack and then slide the second spatula under from the other side and balance it while I move it or I lift it enough to slide one hand underneath it and then lift and move it that way.
Amy
CakeMommy,
Thanks for the info. How do you make it thicker for filling?
When all the chocolate has melted in the cream. I set the pan in an ice bath and continue to whip it with a whisk until it is the thickness that I want. I've used it to frost a Angel Food cake before (check my gallery, it's the cake with the white chocolate swirls on top) and boy oh boy, I loved the consistency of it. It was so smooth, there was no need to keep going over it to smooth it out. Just apply smooth and viola!
Just keep whisking it until it thickens up to the consistency you want. If you let it chill/sit too long in the ice bath it will be too thick to spread for a frosting and won't look smooth.
Hope this helps.
Amy
Thank you, Amy. You're AWESOME. I really appreciate it.
Cakemommy your so mean!! Your making me crave truffles and now i want ot make them ,but i have to do 3 papers. 
Good luck on your ganache cake, gdixoncakes!
I have a ganache question too...does it come out like a "Joe Louis" or is it harder..i want a ganache to cover like a joe louis..is that possible?
set the pan in an ice bath and continue to whip it
...or just let it cool completely at room temperature, then whip it.
You can also make different fillings by combining some of the ganache with whipped cream, buttercream, etc.
I swear the best investment I ever made was Sherry Yard's "The Secrets of Baking". She gives complete (tdf) recipes, step-by-step directions and the logic behind everything. Worth it's weight in gold, imo.
I agree that Sherry Yard's chapter on ganache is a must read. She takes the mystery out of ganache and you realize that it's just a matter of thin or thick consistency to the chocolate.
I haven't made it past the ganache section of the book.
LOL all this talk about ganache. I think i'll try some lavender white chocolate truffles to see how it tastes!! 
I have some cream and white chocolate.. actually i think i'm going to go make it this second. Mmmmmmmmm.
Thank you FerretDeprived!
You are all so helpful.
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