Smooth finish with ganache?

[freefaller1]

I'm making a 3 tier chocolate cake tomorrow and covering in ganache.

One cake on top of another and only separated by thin boards.
I want a smooth and shiny finish, any tips for keeping it clean when I assemble the cakes?

Many thanks! 🍰

Cost cakes in a little apricot jam thinned with water to seal them, this will stop the transfer of crumbs.
Once you've coated with ganache you could try smoothing it with a palette knife dipped in very hot water.

Or, is the recipe the sort with butter in, that you pour over the cake?