I have the ganache on the cake and it's really smooth and I got good clean edges.
Big thank you to tonedna for her great youtube tutorial on how to cover a cake with buttercream. Putting buttercream on the bottom rim of the cake first, then the top and finally the top sides of the cake really worked great for me!
Anyway I just have a few teeny tiny marks like little small creases.
Do I pop the cake in the fridge for a while and then tackle them with a palette knife or can I use a little parchment with a smoother on ganace?
If you are not sure, the other thing that you can do is, dip the palete knife in the hot water, leave it for a while and take it out, dry the water from a kitchen towel and use the knife smooth the ganache. Even though you dry the palette knife, it is hot enough. That is the same method sugarshack uses with a bench scraper in her video. 
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