I'm somewhat new to cake decorating and wanted to make a tiered cake with ganache icing.
Can I stack the cakes (buttercream between the 2 layers of each tier), dowel the cake and then pour ganche over the whole cake or will it not turn out smooth
I was thinking of making 6" and a 10" tiers. This is a practise cake and DH and my cousin will eat the cake even if it turns out badly as long as it tastes good 
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Or is it best to make a stacked cake (ie. 3 8 inch layers with buttercream layers) and then ganche the whole thing as it is my first attempt at stacking/tiers.
Thanks for your help and input. 
I have a Chocolate Wedding cake book that recommends stacking and then pouring. (Sorry, don't have the book with me at work, so I can't give proper credit)
The last one I did, I poured and then stacked. Then you have to put a border around the bottom of the top tier. I also use a silicon pastry brush to help with smoothing. If the ganache is not too thick you have time to smooth without causing marks.
If you are going to stack and pour ganache over a 3 tiered cake.. you must make sure you have enough ganache made so you do not have to stop your pour before the entire cake is covered. Otherwise the cake will probably not look smooth.
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