I am making a cake for son's birthday tomorrow. the plan was to ganache the cake and cover with fondant. I find dark chocolate too rich for little mouths, so I used milk chocolate for the ganache. I stupidly did not think to check the quantities of cream for milk chocolate as against dark chocolate BEFORE I made the ganache - so I used ratio of 2:1 instead of 3:1. I spread the ganache on the cake last night, and this morning, the ganache is still soft to the touch - you can easily spread it (with dark chocolate by this stage you would need a hot knife to spread it).
Would anybody know if I am able to still use fondant over this?
It is too late to start again ... and I imagine my son will be upset if he doesn't get his themed cake.
And just to make matters worse ... we will have rain today with 30 degree C heat.
I would appreciate any advice. I don't want to go covering the cake with the fondant if in the end it will just fall off or go funny.