I made white chocolate ganache a few days ago and it never hardened like it usually does. It behaved a bit more like buttercream so that's how I treated it. I was able to get my sharp edges and use the viva method to smooth it out. However, when I covered it in fondant, it ended up bulging I guess from the weight of the fondant. I've NEVER had bulging before whether I was using ganache or buttercream! Luckily the design of the cake ended up covering the bulge.
I'm guessing the problem was that I measured wrong and added too much cream. Any thoughts? Do you think it might've been something else?
Any ideas on how I might've dealt with it better would be appreciated. Should/could I have added something to my ganache to fix it? I didn't realize it wasn't hardening until I put it on the cake already. It looked perfect until then. It also tasted fine.