Jim F., The chocolate didn’t seize (unfortunately I can say this with confidence because I have experience with chocolate seizing so I am familiar with that phenomenon). My ganache turned out perfect and shiny. I think you are right–it just got too cold when I was with Kate, and then I didn’t get it warm enough before I poured it over the cake. It was still very beautiful when I first poured it on, it was the messing with it, trying to move it around, that dulled and ruined its looks.

I think your ganache just got hard as it cooled, which is natural. Had you had more time, I am reasonably sure that your approach would have worked, perhaps even without adding more milk. I would suggest rewarming it in a double-boiler adding milk only if needed to loosen it up once it is thoroughly warm.

Okay, my go-to solution for icing nightmares is to throw some texture on like “I meant to do that.” I’ve planned and not planned to use toasted coconut, chopped nuts, grated chocolate and/or curls. Just makes it yummier. Now, in a fancy Bundt it would camoflage the shape of the cake. But then again, it would also camoflage the shape of the glaze.

Please try again… when I am in town.