I am about to cover three (topsy turvy) tiers of cake in ganache, and I am planning to follow the topsy-turvy directions on here and refrigerate between crumb-coating in ganache and applying fondant. But as the cake rises to room temp when I put the fondant on, won't the ganache soften? Doesn't the cake/ganache sweat a little? Also, should I refrigerate the tiers after I apply the fondant? Does all this taking ganache in and out the fridge cause problems?

Sorry for the 20 questions - I can't screw this cake up! It's for my dear friend's surprise 30th birthday. I've posted a few times and no one's answered yet. :\\

Please help!!! TIA

Have you seen this thread on covering a cake with ganache:

http://www.cakecentral.com/cake-decorating-ftopict-661775-.html

HTH

I do not refrigerate cakes covered in ganache, no need to. After covering with ganache, let them set up overnight and then cover with fondant. I always due it this way and never have problems. Learned this from Sugarshack's topsy turvy dvd and works like a dream

Yea...what patty said.

No need to refrig as long as your fillings aren't perishable. I never use perishable fillings and therefore don't refrigerate. In the past, refrigeration has given me nothing but problems with condensation and bubbles in my fondant so I don't do it.

Probably no need to for you. I think the recommendation to refrig may be to have the choc set faster? Do what the other post said in regard to sugarshack's instructions and you'll be fine.