Hey guys, 

I’ve been trying to recreate some dome (sphere cakes) out of ganache and custard. Every time they come out of the freezer there perfectly round and look fabulous but after a while they melt down and become a mess! Should I try thicken the ganache some more or should I be adding some gelatine or another ingredient to help keep its shape?  

Also I’ve tried this with a no bake cheese cake recipe which also melted down after a while.

would love some advice on dome (sphere) cakes. 

why are you freezing them — also you need to gradually bring them to room temperature — 

what kind of cake and filling — are you sure they are baked properly? How thick are the layers? how big are the domes?

Ganache and custard?  I am not sure there is anything you could do to that combination to prevent it from melting.  As -K8memphis said, why are you freezing them?  Is there any cake involved at all?