Good evening! Well after attempting my first paid cake I made way too much Baileys fillingso Ithought I would make an anniversary cake for my DH and I with the leftovers 
I would like to do a french vanilla cake with the Baileys filling and then maybe cover it in chocolate ganache. BUT I have never used ganache before. How do you spread it? And do you use a bc underneath? Can it be refridgerated? It looks like the Chocolate Ganache 1 recipe from here is the most popular...am I correct?
Thanks so much!
ganache is really easy to use. I don't put any icing underneath it. You can pour it warm over your cake for a really smooth finish, or let it cool to room temperature and spread it on or even whip it with a mixer and pipe it on. I am a pourer myself and any tricky bits, I use a angle spatula and smooth it on. Yum!
Congratualtions on your first paid order! The cake looks great too!
Ganache is a very versatile filling, you can use it to fill a cake, absolutely, but if you want to cover a cake you need to have it runny enough to literally "pour" it over your cake and let it run down the sides.
If you do this properly, you get a beautiful, smooth finish that looks really professional,
I have heard of ppl putting on a buttercream crumbcoat first, and even using a fondant layer underneath too, but I haven't done either of these, I just wait until the ganache is thickened a little, but still pourable and then pour it over the top of the cake and let it cover it as best as I can. It's messy, but I usually put my cake on a cooling rack with a bowl underneath to catch any drips.
Thanks. How many recipes do you think I need for 2 8" squares (2" depth)? I think I will go with the following recipe but it does not say how much it yields.
http://www.cakecentral.com/cake_recipe-2116-69-Chocolate-Ganache-1.html
Ganache the best chocolate to use is calbeault belgium chocolate dark. After you make it put alittle aside for pouring on top the rest whip it up to use for base icing and piping and filling, for the filling you can use it whipped or unwhipped. I use a recipe from a baker that I worked with I have a filling one which is with milk choc but seem to use the dark one for the whole cake. About half way down in my photos is one I did and I just did another today for an order same way. PM me if you would like the recipe' there are so many out there.
I think I will go with the following recipe but it does not say how much it yields.
http://www.cakecentral.com/cake_recipe-2116-69-Chocolate-Ganache-1.html
It makes approx. 2 cups. I forgot to add that in and can't seem to get back there to edit it.
I use semisweet or bittersweet
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