Ummm I have no idea what ganache is. What is it and what do you use it for? How are the ways you can use ganache? Where can I find the recipes? What are the do's and don't of ganache?
Well, I'm not a ganache expert but I love it. Ganache is heavy cream mixed with chocolate. You heat the cream to a boil and slowly incorporate it into the chocolate. You can pour it directly on your cake (I haven't done this) to create a smooth shiny finish or I let it cool and whip it and use it as a filling. Once whipped you can also use it as frosting. It has a mousse like texture when whipped.
Jacqui
Here's a good description
http://www.joyofbaking.com/ganache.html
Ganache is heavy cream and chocolate, can be used for filling or to cover the cake. Should be refridgerated if it is hot or humid weather and shouldn't stay out on the counter more than ~2days I've read...(the sugar in the chocolate acts as a temporary preservative for awhile.
Recipes in cake books or online...
I found a great recipe on this site called Ganache I, I used it for the strawberry cake in my photos.
It is chocolate that is combined with heavy cream and a few other ingredients, that is very smooth and can be poured very easily.
It is used for many things and maybe someone else can gives some more answers, but I used it for:
the drips in the cake.
Dipping strawberries
filling in the cake
as a icing that is poured over the cake
Can some others help with some uses.
HTH
. I also let is set up enough so I can make truffles or like I've done way too many times, just eat it right out of the bowl before it ever gets used for whatever purpose I was making it 
Thanks for all the help! Now is there a certain tool you use to pur the ganache on the cake or how do you smooth it if it is on the outside? Would you smooth it like any other bc on a cake?
When I came up with the recipe I was using bittersweet. You can use any dark chocolate (semi or bittersweet) I normally use callebaut dark which is a cross between semi and bittersweet. If you use milk chocolate you have to add more choclate than the recipe says. The amount will be somewhere between the stated amount in the recipe and the footnote amount of white chocolate stated at the bottom of the recipe. I don't make milk chocolate ganache.
1 oz sugar = 2 tbls (use granulated not powdered)
recipe makes approx 2 cups
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