Pouring Ganache Over Frosting

Frost cake with buttercream frosting and refrigerate one hour. Let ganache cool to 85-95 F (rich, creamy consistency). Pour ganache onto middle of cake. Quickly spread to edges with spatula, turning on turn table while you work. It will drip down the edges. Allow to set 30 minutes before cutting cake. (Make sure buttercream is very smooth. Ganache will show defects if not.)