The pour-over technique creates that elegant, professional cascade effect when coating a cake in ganache, but temperature is absolutely critical. Ganache that's too warm runs completely off the cake, pooling at the bottom; ganache that's too cool sets in lumps before you can spread it smoothly. The ideal consistency is when ganache coats a spoon thickly and holds briefly before slowly sliding off—typically reached after 30-45 minutes of cooling at room temperature, stirring occasionally. Place the crumb-coated cake on a wire rack over a baking sheet to catch drips. Pour ganache directly onto the center of the cake and let gravity do most of the work as it cascades down the sides. Use an offset spatula to quickly guide ganache over any bare spots, working fast before it begins to set. For a mirror-smooth finish, let the ganache set for 1-2 minutes, then smooth the sides with a warmed offset spatula.