I've searched the archives and have found lots of ganache threads, but not many about pouring ganache over SMBC.
I am making a chocolate cake that will be filled with dark chocolate whipped ganache and covered in dark chocolate SMBC. I would like to pour ganache over the entire cake to cover, but I have never done this before.
1. SMBC is firmest when refrigerated, but I understand that poured ganache and cold cakes don't marry well. What to do?
2. I like to fill/crumbcoat my cakes frozen, and then let them set up in the fridge overnight. I was planning on covering with ganache tomorrow morning (the cake is for tomorrow night). Is this ok?
3. How long do i have to let the ganache set up before returning the cake to the fridge to avoid a dull-looking cake (which I understand happens when the ganache is refrigerated too quickly after being poured)?
Thanks for your help!