I've just started using ganache under my fondant to get the crisp lines. I have a couple cakes coming up and wanted to know how it would hold up in our hot, humid summer weather. So, I made a couple test cakes, filled AND crumb coated them with caramel buttercream, let them crust and then I covered with semi-sweet chocolate ganache using the 2:1 ratio -- made it the day before so it had thickened. I left them on the counter to set up overnight and came down this morning to these...(I put them into the fridge before I took the pics).
It's not a terrible tragedy since they are only test cakes (besides the waste of good cake and chocolate)
But what did I do wrong??? AND how do I keep this from happening to the client cakes I have coming up?
Am I not supposed to crumb coat with buttercream before the ganache? It has been terribly humid lately but I need to plan for that anyway because that's our normal weather for the next 4 months.
I planned on covering these with mmf, so I'm struggling with knowing how to store these guys after they're decorated..fridge?? counter??