I'm going to use whipped ganache.for.the.first time. I normally freeze my cakes, crumb coat with buttercream, let thaw, then do my final coat. Can I follow this same procedure with ganache? Can I crumbcoat it then let the cake thaw or will the moisture in the cake mess up the ganache as the.cake thaws?
Also, just to be sure, I'm doing a white chocolate ganache, so it should be 3 pounds chocolate to 1 pound cream correct?
JustGettinStarted, The ratio of 3 parts white chocolate to 1 part heavy cream is correct. I can't answer your question regarding putting ganache on the cake while frozen. I freeze my cakes but by the time I get around to icing them, they are thawed, or at least partially thawed.
cfpeoples, I never refridgerate my ganache. I read here on cc (can't remember which thread exactly) that between heating the cream and the amount of sugar in the chocolate, it keeps the ganache from needing refridgeration.
I put ganache on my cakes when they are still partially frozen, I find it works better. It makes the ganache set really quick and seals the moisture in.
I recently tried the upside down method of icing a cake and it worked brilliantly with ganache. Give it a try 
Hth
Lisa thanks so much! I thought it might help it set faster but didn't know if the moisture would be a problem. I'm doing a dome-shaped cake so I can't do the upside down icing, but do like that method. Thanks to everyone for your input and help!
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