I'm going to attempt to make a ganache covered cake, but have never worked with it before. I know that you're supposed to pour it over the cake; How do you get it smooth and shiney? Should I frost with buttercream before covering it? Should the cake be cold or at room temp? Any tips?
when i glaze... i ice my cake first in choicolate buttercream and get it cold and make sure the icing is hard then i glaze 
make sure ur chocolate is not hot... but just warm and smooth
first of all, make sure you make your gnache in a double boiler..... once the water in the bottom gets hot enough to melt the chocolate, keep stirring it. It won't get too hot that way. When you're ready to pour the gnache keep your spatula moving so that it is smooth... the shiny part will come on it's own.
When I did my own cake, I did not crumb coat it first, since I used BC for a basket weave on the sides. There are two schools about crumb coating with gnache, no one theory is right. Do waht you feel comfortable with.
Debbi
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