I've got my tiers crumb coated in ganache. The caramel filling is starting to break through and drip down the sides. What can I do to stop the leaking (if anything) before I pour the final ganache coat, and stack it? I pressed down pretty good before I put on the crumb coat, when the cake was at room temp (maybe too much??). Thank you .

I wonder if your crumb coat is to thin. Did you try chilling it to stop the leaks?