Last night I made several batches of white chocolate ganache using high quality chocolate and a 3 to 1 ratio. I made two double batches (6 cups of chocolate to 2 cups of cream) and a single batch. The single batch seems to be setting up okay. But the larger batches are still runny - they are thicker but still "pourable."

I divided the larger batches into smaller bowls, wondering if that will help. Can I refridgerate it to help harden it? I need to use it today. And if I do refridgerate it first, will it turn back runny after it sets out?

A few other questions

1. Is it okay to cover the cakes in ganache, then refrigerate for a few hours and then cover in fondant? I read that some people do ganache on one day and then fondant the next day, but I need to do it faster.

2. Once the cake is finished, can it set out at room temperature for a day before serving? Does ganache need to be refridgerated?

3. And please, any tips to help my ganache get to the right consistency as it is too soft/runny to use right now. - and it has already been sitting 12 hours!

TIA!!

You need to measure by weight, not volume when making ganache. Plus if you live somewhere warm, you need to use a ratio more like 4:1 than 3:1 for white choc.

Warm up your ganache again and add a bunch more melted chocolate and mix it well, then you'll need to fridge it so it sets up before you need to use it. If things are getting desperate, spread it over a tray to cool faster. You're better to add too much chocolate than not enough.

You can put fondant on after a while in the fridge, you don't leave it hours, more like 15 minutes. It's better left out overnight, but you can do it in a pinch.