OK. You don't need to put your ganache in the fridge to set. Cover it and let it sit at room temperature until it sets - this is ususally overnight. At this point, at room temperature, it should be at least as firm as peanut butter - I like mine to be firmer. If yours was cold, and still spreadable, that was probably your problem.
There's also no need to put your cake in the fridge or freezer after putting ganache on the cake. Let it sit out at room temp until the ganache is firm and dry to touch. Many people leave the cake overnight, but depending on the consistency of your ganache, it might only take an hour or two.
I suspect that your ganache was too runny, firmed up in the freezer, then melted when it warmed up.
Ganache ratios are very dependant on all sorts of things including the kind of ingredients and the weather - especially the weather. If you live somehere hot or humid, or your house is hot or humid, you will need to use significantly more chocolate - closer to a 4:1 ratio - to get it to be firm enough.