AOkay...so I spend a long getting my ganache perfectly smoorh and good sharp edges...leave overnight in refridgerator and cover in fondant after leaving out for a few hours. By rhis time ganache is soft and my lovely sharp edges disappear. My question is should I cover in fondant straighr after I bring it out of refridgerator (heard this is a no no) or perhaps put cake in freezer so the ganache sets up harder and wont be so soft after a few hours......any suggestions welcome :-)

AWhen I did this, I did not put my ganached cake in the fridge. I let it sit out and get nice and firm.

Some great tutorials can be found on Three Little Blackbirds' blog and on YouTube by InspiredbyMichelle (3 part video.)

AThanks so much...will try rhis way next time and watch TlB video

what ratio of chocolate to ganache are you using? .

I don't fridge my cake with ganache either , I leave it out overnight. If I am in a hurry , I freeze for 10 mins and then cover.  

AI use 2:1 for dark or milk chocolate and 3:1 for white chocolate. Auckland has high humidity at rimes.

AThanks will be viewing both

They are the ratios that I use , I live on the Gold Coast(,I am assuming by your user name you know where that is).  I know all about humidity. If it is particularly bad, I use the aircon overnight to help dry the ganache. I also make the ganache the night before I use it and let it set up out of the fridge overnight.