Hi I hope this doesn't sound ignorant but why would you put it on an iced cake?? I'm fairly new to the cake world was always under the impression that ganache is a cake filling rather than an icing. I would be happy to hear that it can be used as both though.
Thanks everyone for your patience with me 
Daniela
When I use ganache as a poured icing, I frost my cake with chocolate buttercream. Not too thickly though, because the ganache is soooo rich and yummy. I also refrigerate my frosted cake while I make the ganache. I think it helps to keep it from melting.
Ganache doesn't really "dry"....it reminds me of a thick fudge frosting but poured correctly on a well prepared cake it looks luxurious....like silk.
I had never heard of pouring ganache so I was intrigued. Poured ganache is simply chocolate glaze. It is not meant to hide imperfections. The glaze gives the chocolate cake kind of a HoHo look to it. You could make it slightly thicker and lightly frost the cake. Then, when you pour the glaze over the frosted cake you will get a shiny coating. hth
From the joy of cooking:
A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate.
Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache is poured over a cake or torte for a smooth shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
Sangria, you crack me up! I needed that this morning! Thanks!
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