Making Ganache Step By Step With Pictures
Decorating By goldenangel88 Updated 28 Apr 2010 , 7:19pm by cheatize
I've gotten a few people on here that think that puting a tutorial of making ganache with pictures is unnecessary. But I hope this picture can help others like myself that are visual learners. I'm the type of person who buys the cookbook with pictures.
I uploaded this picture to the template and patern gallery on Satruday but it was removed by CC and I was told to put it on a forum.
After some technical difficulties with the size of my photo, I've finally managed to get it right. I hope this helps. This is for all the people who saved this photo into their favorites Saturday and anyone else who needs it.
Thanks
This should NOT be confused with the ganache that you use UNDER fondant
How do I save this in favorites so that I can view it easily? I don't want to have to search for it everytime I want to look at it. I wish someone would do a visual for quilting. 
I'm with you I learn by pictures!!
As far as using it under fondant...with ganche you can let it cool then whip it with a mixer and it makes a frosting. That is what I covered the cake with in the picture when I poured the "pouring ganache" over it. It sets up firm in the refrigerator really well. I hope this helps.
Here is the picture of the whipped ganache on the cake. For those who wish to see if it can be used under fondant. It sets up firm when chilled. I hope this helps.
Crumbcake...This cake has a double layer of ganache. It is covered with the whipped ganache like a frosting and chilled in order to have a smooth base for the warm poured ganache. I hope that helps
u don't have to whip the ganache to use it under fondant.... u can spread it without whipping it.... just let it cool and the ratio is 2:1 chocolate to heavy cream...
hth
BTW: Thanks for the pictorial.... I always like pics to refrnce to....
to save it... just add to your favorites in your browser awestervelt 
Actually whipping is NOT advised for ganache under fondant - it introduces air which provides a perfect environment for bacteria to grow and since these ganached, fondanted cakes are not being refrigerated NOT something to do - it is best to follow guidelines set for one method and not cause confusion by blending techniques designed for different purposes
I dont work with fondant anymore since I got Sugarshacks Buttercream DVD and I just design cakes as a hobby. Thank you Malakainrop for letting others know about wipped ganache for a base for fondant cakes.
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