Can it be reheated? Does it harden up after refridgeration?
Laurel 
I think you could pipe the whipped ganache but I would whip it then put it in a piping bag and pop it in the fridge. But watch it closely so it doesn't get too hard to pipe. When it's in the bowl in the fridge the sides firm up first so that's why I'm thinking maybe just put in the bag and cut out the middle man!
Ganache does not have to be whipped to pipe with it. Wow..that looks delicious!!! Yum!!! Thanks Chef..I'll try it!!
"chef", This is exactly how I would like to make a cake using ganache. Would you share any tips as to how you make yours and get it so smooth, and if you pipe it before it is whipped do you just cool it slightly? Also what did you use for the lighter choc flowers and leaves? BEAUTIFUL CAKE!!
The cake was made by "hollyPJ" It looks beautiful and I believe the flowers were made from tootsie rolls. The ganache was my recipe and as far as piping with it I usually refrigerate in the bowl for 1 hour before filling my piping bag. The recipe is this link http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
just follow instructions. Good luck
btw what I normally do to get a smooth cake is make tons of ganache and pour it. It is like using "self levelling flooring compound" Make sure your cake is not cold though because the ganache will begin setting too fast. You should ask hollyPJ how she did it
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