hey guys! I am struggling to figure out why my white chocolate ganache drips go on smoothly, and then within an hour the ganache sets rippled / bumpy / wrinkled.

I first thought it might have been a temperature issue, i.e cold cake and warm drippy ganache. I kept my cake at room temp and dripped the ganache over... no difference unfortunately :( 

can anyone help? thanks in advance for any advice!

I just had the same thing happen to me this morning.....my drip cake dried with ripples....I've never had it happen before....if anyone knows what causes this please let us know.....