Hi All ... an update on my disasterous drip cake. I ended up trying to cover the top of the cake with the existing ganache and now it has dried with white marks (photo attached). I have never had this trouble working with ganache before ... the only thing I can think is that I have used a cheaper brand of white chocolate. Any suggestions what may have caused this and should I attempt another layer using the same ganache or make a new batch and try to match it. I love the idea of rolling a very thin layer if the fondant from the bottom tier but the colour doesn’t match exactly! Any other thoughts? Thanks in advance! 

Do you have any large crystal sugar?  Maybe scatter that?

Or some chocolate shavings in the same turquoise?