I'm making a cake in which I'd like to use ganache as a filling and also cover the whole cake in ganache. Do I need to make two different recipes for ganache?
I've never made or used ganache so I really have no idea what I'm doing 
! I've printed off a couple recipes from here--Chocolate Ganache I and Whipped Chocolate Ganache--but I'm confused which to use and if I need to make two different types!
Help, please!
Thanks!
Lisa
Ok just my opinion... Ive only made ganache twice, once whipped, once not.... so you'll probably want to listen to everyone else instead of me LOL
For filling I would say do a whipped ganache.. the regular pourable ganache doesn't seem to be a very good texture for a filling, its more runny.... and I don't think it would support very well inside. I made a chocolate orange whipped ganache for a filling recently and everyone loved it... it was to die for!
The regular ganache was messy! But tasted awesome... I sat my cake on a cake cooler rack thing, and on top of a cookie tray and poured the ganache over... its more runny/messy, and I used it for my pirouette cake... If you want a frosted cake look, use a whipped ganache, if you want the sleek shiny smooth look- use the pourable ganache...
Ok thats my input...
I totally agree with the PP. Whipped ganache for a filling will be much easier to work with. It's the same recipe though.. you just let it cool some and add air to the whipped ganache with your mixer to make it fluffy.
The whipped ganache will make a wonderful filling while the regular ganache will do great over the cake .. I agree with darlene_000 ... pour ganache is messy but looks so great and taste even better... I did a wedding cake with ganache (in my photos) per a bride's request ... they absolutely loved the cake. Let us know how it turns out for you 
good luck!
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