Managing Ganache Consistency for Topping

Ganache consistency depends on the ratio of chocolate to cream and temperature. For pourable ganache toppings, use equal parts chocolate and cream; for thicker spreads, increase chocolate proportion. Ganache must be cooled to the right temperature before applying - too hot and it runs off, too cool and it becomes difficult to spread. When working in time-pressured situations, ganache that's still warm from making can melt or slide on a warm cake base. The solution is either chilling the ganache briefly or ensuring the cake is completely cold. Dark chocolate ganache provides intense flavor but requires careful handling to achieve smooth application without pulling at the delicate sponge beneath.