I tried covering a cake with white chocolate ganache but it does not seem to be setting. There are bulges showing. I haven't covered with fondant yet because I don't want the bulges to show through. Is there anything I can do now? I already have the cake filled and covered in ganache. Should I add more chocolate to mixture? I used a 3:1 ratio. And I just bought the white chocolate discs. Please any advice will be so helpful!!

Stick it in the cooler to firm it up quicker. If it doesn't firm up, scrape if off and start again.

AWhat brand of white chocolate did you use? Your problem is two-fold (ask me how I know this :( ) 1. The bulges are most likely from your filling. Did you allow your cakes to settle after they were filled. I LOVE having a lot of filling in my cakes but I've learned for my peace of mind to go easy on the filling. I also put the dam about 1/4 inch inside the edge of the cake layers.

2. If the white chocolate ganache is not setting, putting it in the fridge will firm it up for you to cover with fondant BUT you'd only be postponing the problem as the ganache will start to soften and sag as the cake comes to room temp.

The worst white chocolate I ever used was Callebaut's white callets. HORRIBLE and NEVER set. EVER. If you're using a different brand, you could try using a 3.5: 1 ratio. Also make sure the room you're working in is pretty cool. I see you're in FL.

I actually live in NYC. I never changed my profile! I made a mascarpone cream cheese filling, which is what I dammed it with. The customer did not want any buttercream. I added more white chocolate and put it on and stuck it in the fridge. I made the ganache last night and let it set for 24 hours. Maybe it's the type of chocolate used? I bought it at NY Cake and it was their brand. I'm sure it's the chocolate. I just checked and so far it looks ok but I'm just afraid it will bulge again as the party is outdoors. 

I am going to cover it with fondant btw if that makes a difference

ANext time, you might want to consider using the ganache as the dam. Anything cream cheese tends to be too soft once it's been manipulated. If possible, keep the cake cool throughout the prep, delivery, and only bring it outside when it's cake cutting time. That way the temp stays in favor of your ganache holding up. Might have to cut out the slices a little early before serving the guests so the individual pieces get to room temp. What you've described will most likely not be optimal for keeping the cake outdoors.