Ewww, just ewwwww. I think I'll stick with my non-chemical, real food icing and work harder with it . To the OP, I've used ganache under my fondant exclusively for years now, and those bulges are a thing of the dim & distant past, regardless of what the filling is.

Ok, how do I use ganache with my wonderfully hot caribbean weather?   

Probably the same way we use it in our wonderfully hot Gulf Coast weather...in air conditioning.  ;)