Ok folks, I have been lurking for quite a while. I haven't decorated cakes in a long (really long) time. However, since I have been reading your forum, I am getting interested in making cakes, cookies. I have made the WASC cake and it was wonderful. I love this forum, and ya'll are so talented. I have one problem w/ my WASC cake. I filled it w/ rasberry and chambourd, iced in buttercream, and poured chocolate ganache over it. My problem is the ganache set up and wouldn't pour. It ended up "gobby". I used a recipe from CC. Basically ghiradelli chocolate bits, heavy cream, butter, a little white corn syrup. So anyone want to venture a guess what went wrong???
Welcome to CC. It may have been too cool to pour. It needs to cool slightly, but if it sits for a long time, or you put it in the fridge, it will set and become truffles.
You also need to use lots of ganache-if you want the entire cake covered. If you want just some drizzle down the sides, pour the top quickly and use a squeeze bottle to encourage 'drips'
It sounds like your ganache had begun to set before you poured it. It's a difficult thing to judge unless you've seen it done before. You do need to let it cool but not so much that it wont pour over you cake and give you a perfect finish.
You can smooth it if this happens with a spatula, I've done that before, it wont give you that perfect shiny finish but it will still look, and more inmportantly, taste great.
Also make sure your chocolate is completely melted into the other ingredients, before you pour it on.
HTH 
Here's a thread that might be helpful:
http://forum.cakecentral.com/cake-decorating-ftopict-132821-.html
Thank you for answering my question. As I said I haven't done decorated cakes for many years. Can you believe, I never tried ganache until last week?? I even taught cake decorating for many years. (In a small (small, small, small town for community colleges) But I have become hooked on this site. I don't plan to get into selling any more, but love to bake "special" cakes to take to the office, etc. (Guess I need that pat on the head) Anyway, I plan to make a chocolate, kahlua cake w/ ganache filling this weekend. Thanks again.
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