I am new to cake decorating and am attempting my first try at using ganache under fondant. I already made the ganache using a 2:1 ratio and the cake is ready to be iced. I've made it that far, but now I'm stumped What is the best technique for getting the ganache on the cake and making it smooth? Do I put it on the sides & top and use a bench scraper to smooth it similar to BC? How thick/thin should it be? I'm sorry if there is another forum post on here about this, but I haven't been able to find anything. Thanks for any help!

Just put it on like you would buttercream. It should be thick but creamy. You'll be able to get it pretty smooth just like you would buttercream. I wouldn't go too thick, but ceratinly thicker than a crumb coat.

Thank you! I just finished it and it seems to be pretty smooth. I guess I'll find out when I put the fondant on tomorrow