Ganache is normally poured. You need a very smooth undercoat of some kind of icing, or every tiny bump or gap will be visible under the ganache.
Once you pour it, you can't touch it. Make plenty of ganache, the more you have the easier it is to pour a smooth surface. Use the extra for truffles, or another cake.
You can use whipped ganache, more like a buttercream. It can be smoothed with a hot knife.
A tip I got from Jacque Torres that works well is to pour your ganache on and as it begins to set, if you see any rough parts or run marks use a hair dryer set on hot and just wave it back and forth over the mark until it smooths out. Hold it about 16" away from the surface and only stay on one spot until it begins to shine, too long and it will liquify the glaze.
A tip I got from Jacque Torres that works well is to pour your ganache on and as it begins to set, if you see any rough parts or run marks use a hair dryer set on hot and just wave it back and forth over the mark until it smooths out. Hold it about 16" away from the surface and only stay on one spot until it begins to shine, too long and it will liquify the glaze.
Awesome tip Shirley W! Thanks. 
I've never worked with ganache before.
If I used the hairdryer trick on the whipped ganache instead of the poured, would it kind of smooth it out and make it glossy as well?
nsouze, there are dozens of uses for left-over ganache (besides sitting down wit a spoon)
You can freeze it for re-melting later, you can make truffles, you can chill it so it thickens and use it in between cookies for sandwich cookies
You can melt it and use it warm over ice cream
You can spread it on graham crackers and add a dab of mm cream for fake so'mores
opps, need some chocolate NOW
Anyone care to help with my question (above)?
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