Two questions :

Can I freeze a cake crumbed in ganache? How early do I need to pull it out of the freezer before I can cover it in fondant?

Since the ganache will harden, will I still be able to push the sps pillars into the cake after I cover it in fondant?

Sorry, new to ganache! Thanks!

I know these are really elementary questions but I'd really appreciate if anyone could answer them! Thanks!

I don't know if you can freeze the cake with ganache, I've never tried. I would be concerned about cracking the ganache if you put the pillars in after it's hardened, but again, I've never tried it.

That's my fear with the sps too. But I can't put the fondant on until the ganache hardens and can't put the sps in until the fondant is on! I need help!

I've never frozen ganashe, but I know for SURE it isn't going to get so hard you can't put a pillar through it...... you wouldn't be able to eat it, right ? Defrost just as you would any other cake....you should be fine.....