Welcome to the Cake Decorators Q&A

Two questions:
Wouldn’t it be easier to wait until the ganache would firm up in the fridge before trying to smooth it with the hot wet scrapper ?
Could this same technique be used for smoothing buttercream?

Hi franke

The method shown by Paul is the best method for a level finish. Smooth the ganache off the cake before it sets up and place in the fridge before continuing with more work. If you let it firm up before smoothing it the bumps will be difficult to even out completely making for a long job. Try both ways and see the difference.
The same technique can be applied to butter cream with a warm not hot, dry scraper. Place the cake in the fridge for butter cream to set up hard.