Ganache For A First Timer....
Decorating By SILVERCAT Updated 14 Nov 2008 , 7:09pm by springlakecake
Poured ganache or filled?
This is really good: Dark chocolate cake filled and iced with vanilla SMBC then poured dark chocolate ganache.
Here's a recipe that my friend from work swears by...She's taken baking classes from this guy...his name is Nick Malgieri and this is from his book called Perfect Cakes.
I will be trying this recipe tonight and I can let you know how it turns out.
I've never tried an attchment before; hopefully this will work. 
There's different types of ganache...poured, truffle filling, whipped. They each have different ratio's of cream to chocolate.
My tip for whipped ganache is not to over whip it. It gets grainy. Now I only use my had mixer instead of my KA and I stop as it gets thicker to make sure I don't over whip.
Oh, and one of my favorite combinations...chocolate chip cake with whipped ganache filling frosted with vanilla or chocolate IMBC.
If you are planning to pour it, my advice is to chill the cake first.
I have found that ganache filling overpowers a vanilla or white cake and that it goes best with chocolate, chocolate chip, ect.
I think it would be okay, but i really like chocolate! It would be best just to give it a shot!
Yes, if you want it to look smooth. You can also just pour it and let it drip down on the sides instead of covering the entire cake with it. I have done a few like that if you look in my photos.
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