Is there any reason I shouldn't add black coloring to my ganache to make it darker? It won't change the consistency or anything will it? Also- If I chill a BC covered cake, can I pour warm ganache over it for a smooth and firm finish? I need to make a tuxedo cake for a friend and I am just NOT exceptional at smooth BC. I thought a poured ganache would be the way to go.

http://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

Also there are other threads that might answer your questions:

http://cakecentral.com/cake-decorating-ftopict-661775-.html

http://cakecentral.com/cake-decorating-ftopic-660623-previous.html

No these do not help. I am not interested in covering it in fondant at all and I don't need the proportions....I already know how to make ganache. I want to know if adding coloring will change the consistency of the ganache itself (make it clump up, seize, etc) and also whether or not I can pour ganache onto a cake already coated in buttercream and chilled? I don't want a thick ganache coating, just a thin, smooth, layer.

I've seen the cakes covered in a glaze, like Rose Berenbaum does.

She has a video in Amazon. I got the book last year, but haven't had time to read it.

She calls it a lacquer glaze, and there's a video on this page:

http://www.amazon.com/dp/0471781738/?tag=cakecentral-20

Hopefully someone else can help you a little more.

I recently tried to colour white chocolate using paste colours. It completely altered the texture of the chocolate in a negative way. It went from runny to a completely clogged up sticky mess. This will probably be the same with ganache.

The thing to try is actual colouring for chocolate or powder colours.

Things like these (Not sure where they'd be available in the US)

http://www.squires-shop.com/ibf/index.php?p=product&id=689&parent=72

http://www.squires-shop.com/ibf/index.php?p=product&id=2757&parent=94

That lacquer video is helpful....if she can pour that over a ganache frosting without melting it then I don't see why I couldnt' do it over buttercream. And actually, now that I've watched it I may just do a ganache frosting and then put a glaze over the top. I mean MAN that stuff is shiny!!! -Also thanks for the tip about the powdered color...I'll have to see if I can find some around here.

I don't know for sure but i have add paste colors to melt chocolate and didn't have a problem so I don't think it should effect ganache either. I also wanted to mention that wilton carries black candy melts you could use instead of coloring it.