I crmbcoat with buttercream and freeze with no problems, but am wondering if that will hurt my chocolate-based ganache ... any ideas?
Don't think there would be any problems. I freeze leftover ganache frequently and use later (but I don't sell anything - this is my hobby).
I've heard of people freezing their ganache and rewhipping once they thaw, but haven't found any descritpions of people freezing their ganache already on their cakes. Sure hope it works!