Hi! My 9 year old daughter and I put this cake together for her Junior Girl Scout Bake Off. It is a 3 layer chocolate truffle cake with bittersweet chocolate ganache filling. The cake is covered with buttercream and then with semisweet chocolate ganache. I used a vanilla buttercream as that is what I had in the freezer. We also made chocolate triangles with the chocolate transfer paper. This is the first time I made them. They were a lot of fun to make, however, I found that they melt easy. Maybe it was the type of chocolate I used. Any ideas why this would happen? Thanks for looking.