Welcome to the Cake Decorators Q&A

How long can you keep ganache for? Is it just a case of as long as the best before on the cream or do things change once cream has been boiled? Also, I assume I could bag it and freeze it for when I need it? One last thing, if I was to pipe it on to cakes is it a case of waiting until the next day and taking it out of the fridge to go softer?

Ganache if store properly can be frozen up to 3 months, some people freeze it for longer. It has to be well wrapped up in a heavy duty freezer bag or two, remove all the air before tying up and then place in an airtight box. If it’s not stored correctly ice crystals can form and burn the chocolate. Defrost at room temperature in the wrapping. In a plastic bowl very gently warm through, first for 30 seconds, then 10 seconds on the low setting of micro wave, continue until until working consistency. Stir to distribute the heat after each warming so the chocolate doesn’t burn. Only warm through until just melted.
The ganache we make for crumb coating isn’t really suitable for piping as it remains fairly solid even at room temperature. If you’d like to pipe decorations it’s best to make a softer ganache with whipping cream and a little butter. You can see how I make my soft ganache here http://www.cakeflix.com/questions/poured-ganache The soft ganache will set but it won’t go hard.