I have known about chocolate ganache for a long time but I have only discovered it's awesomeness for wedding cakes this year.  Really popular in Australia as tried and tested method for decorating cakes, it is not only delicious but also creates the most perfect finish, making covering cakes with fondant/sugarpaste icing a dream. 

I now use a chocolate ganache layer under every Vanilla Pod Bakery cake, mostly white and milk chocolate - as I tend to find dark chocolate a bit too rich, but that is a personal preference, my clients can choose whatever they want. 

Covering a cake which chocolate ganache does take a lot of practise but it is worth it in the long run. It can also take a fair amount of time, as you have to make sure each layer is set before the next one is smoothed on. I put between 5-6 layers of ganache on my cakes, taking approx. 1-1/2 hours.

Chocolate ganache cakes looks amazing uncovered just as much as being covered which a layer of fondant/sugarpaste icing. 

For all you keen cake decorators out there here are the ratios I use for my chocolate ganache - make sure you heat it slowly so the chocolate doesn't burn, one made cover bowl with cling firm and leave until a peanut like consistency. 

White Chocolate = 3 parts chocolate : 1 part double cream

Milk Chocolate = 3 parts chocolate : 1 part double cream

Dark Chocolate = 2 parts chocolate : 1 part double cream

If planning on covering your cake with ganache - good luck you will be great - don't forget to share you cakes with me on twitter @vanillapodchelt.