I remember reading a similar post earlier this month, but can't seem to find it again. So, sorry about the repeat post.
The last time I covered a cake in ganache, I poured it over a cake that was not pre-frosted. I didn't have enough to fully cover the cake and the ganache was too thin. So, I'll be doing the same cake tommorow. I plan on making the ganache tonight and refrigerating it tonight to let it chill. Should I "crumb coat" in buttercream first? Any other tips?
Thanks!
My daughter just did a ganache covered cake and it was a HUGE hit.
She crumb coated it with chocolate buttercream and then she let the ganache cool slightly and she poured on it the cakes and used the spatula at the same time to make sure there were no bare spots. The one thing she mentioned was that it would have been better if she had warmed it before she poured it on each tier because as it cooled it was harder to work with and the cooler it was the less shine it had when it completely set up. The first layer was messier but it looked the best.
Jibbies
cykrivera-
typical ganache is about equal parts chocolate and heavy cream with a bit of butter. It is quite forgiving if you are using it for poured ganache. A bit extra cream is fine.
Heat the cream until just simmering, don't boil it. the pour it over the chocolate (chips work fine) but other chocolates should be chopped to melt easily. Add a bit of butter, and stir gently to avoid bubbles.
If it set up firm, you can rewarm it gently (over barely simmering water is good) Left overs make truffles.
Here are my instructions http://forum.cakecentral.com/cake-decorating-ftopict-261923-ganache.html
This recipe is amazing!! She told me I would throw away all other recipes and only keep this one...she wasn't kidding. It's be CHETTAZ. Good luck with your cake.
http://www.cakecentral.com/cake_recipe-2116-2-Chocolate-Ganache-1.html
JoAnnB, oh how I would have read your leftover ganache into truffles suggestion, before I ended up throwing it out!!! 
Christie
JoAnnB, oh how I would have read your leftover ganache into truffles suggestion, before I ended up throwing it out!!!
Christie
throwing out chocolate and cream?! haha, that never woulda happened if I was around - no need for truffles. It'd be time for mom to lick the bowl 
HA HA. Yes, I know, what was I thinking? But I licked the bowl quite a bit for a week, and I wasn't sure how long you could keep ganache, but now with the truffle thing, I'm assuming it has to be awhile, right?
Chrisite
I think so, but don't quote me (no food certification/science background here). I used to do hand dipped chocolates for christmas (talk about a labor of love) and they lasted quite a while without refrigeration (no preservatives etc added). Granted, they were covered in chocolate so air wasn't getting to the inside but in the fridge and covered with plastic wrap I imagine it'd last quite a while.
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