so i love the chocolate ganache dirty icing under fondant method..love.love..but ive noticed dark chocolate stiffens up way harder..well duh..lol and the white one well is not hard enough :/ i would love to use the dark choc. for all my cakes but thatd look a little funky lol so is there any way the white can become stiffer....or maybe i can mix half and half?...would that be weird?..lol what do yal think or suggest??..TIA :)

What are your ganache ratios?

i have no idea lol, i use the wilton candy melts

AQuick question for the baking pros... Have you ever covered a cake with chocolate mousse? I made a chocolate mousse cake and was thinking of covering it with mousse and chocolate glaze. Any tips or pointers? And can you tell me at what temp should my glaze be so that my mousse doesn't melt or would you rather suggest do a ganache glaze over the mousse. Looking forward to hearing back. Thank you

I'm no ganache expert but I do know your chocolate has to have cocoa butter in it and Wilton candy melts are not real chocolate. For white chocolate, most of the chips do not have cocoa butter in it. If you are looking for "cheap" chocolate then I would suggest Baker's or Ghirardelli baking bars that can be found at most local grocery stores (I have found them to be cheapest at Wal-mart.) Also, that youtube video is very very helpful! 

Here's another video you may find useful. It's kinda long but worth the watch:http://www.threelittleblackbirds.com/2012/10/simply-ganache-a-tutorial/

OH AND your heavy cream needs to be of high fat content. I use Borden brand which has 36% and I don't remember what brand, but I found 40% fat heavy cream at Target.  I think the 3 part youtube video explains that though.