I made my ganache last night, let it sit out to set up. I put it on the cake today no problem. But, the ganache won't harden like it should. I think the problem is with the 2:1 ratio. I used a recipe I have used before and loved, but it is one for dipping strawberries in and I foolishly didn't measure the ingredients out to see what the ratio was. So, my question is...What do I do if the ganache won't set hard? I was going to cover the cake in MFF, can I still do that? Can I put a layer of buttercream over the ganache and them cover that in fondant?

Hi, if you put the cake in the fridge, it will go hard. I think it should be ok. But not to ure baout it.

I have the cake in the fridge right now and the ganache is firm, but as it sits at room temp it gets soft. I have read on here from 90% of people that you can't refridgerate fondant, which is what I am going to cover the cake in. So, as the ganache softens will the fondant sag and get wrinkley?

yes it will. i would scrape that off. then add more chcolate to your ganache to make it set up better and try again.