I have never used ganache before and was wondering if it's something that I can pour over a cake for a flawless finish. If so, do I pour it over the frosting or use in place of? Thank you!

Tiff

You can just pour it on the cake and smooth with a spatula or drip some on over the icing. Depends what look/taste you want.

Hi,

To get the flawless finish, ganache instead of BC for the crumb coat is great! You can also get really nice corners. I'm going to definitely use it on my next present/box cake. I tried it once (boot cake in my photos) and it was fabulous. I even froze the ganache and fondant covered cake and it was just fine. Just let the ganache get to the consistency of peanut butter before applying. This takes about 2 hours in the fridge- I was impatient and did a 1/2 hour in the freezer.
Rylan is a CC'er and I got this from her. She is great about answering questions too.

http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Have fun!

I have a queation...I used the 1:1 ratio for poured ganache and I had lots of tiny bubbles that couldnt get rid of...what do I do about bubbles?

Hi, Sheryl!

Did you get the bubbles as you were pouring the ganache or as you were preparing the ganache? If it happened as you poured it, perhaps tapping the cake on the counter---much like tapping out air bubbles when chocolate is poured into chocolate molds.

Paul

When I used the ganache every tiny imperfection showed, so if I do it again I will definitely have to crumb coat with BC (which I did, just didn't make it perfect) and get it perfectly smooth before I pour the ganache. Maybe you guys have some tips for this problem?