How to Carve and Ganache a 3D Cake

I found a great video on how to carve and cover a 3D cake with ganache from www.how2cakes.com:

http://www.how2cakes.com/converse.html

I've never used ganache before, but I thought it was supposed to be pourable.  In the video the consistency looked more like buttercream.  I submitted an inquiry to their site about their chocolate to cream ratio.  Meanwhile I'll comb the internet for a better answer.

www.baking911.com explains a lot:

http://www.baking911.com/chocolate/ganache_truffles.htm

Here's an easy ganache recipe from www.baking911.com ... I'm going to give this one a try:

http://www.baking911.com/recipes/chocolate/ganache_easy.htm

This site explains the chocolate to cream ratios well:

http://my.opera.com/Rhiga/blog/back-to-basics-chocolate-ganache

UPDATE (12/03/09):  Hurray!  I got a response back from how2cake:

Chris
For dark chocolate you use one part cream to two parts chocolate, if you use a really good quality chocolate like Callebaut, you'll need one part cream to 1.5 parts chocolate.
You need to let it cool so it becomes spreadable.

Have fun
Nati