Does ganache really need to be refrigerated before it's actually used? As when I did this in previous times, it's always so hard to work with and I end up reheating it, should I just store it at room temp until I'm ready to use it (the next day)

Also, could I ganache my cake on the day of making the ganache or does it need 24 hours to set? This is ganache that will be under fondant.

Thank you :)

It is fine to leave ganache out overnight.  You will still have to heat it a bit to soften it.  As for using it right after you make it, that is a bit tricky as it will be very soft and difficult to spread.  I usually let mine set up awhile in the refrigerator before putting it on a cake.  I also like my cakes to be cold before applying the ganache.  You can also pour ganache over a cake, but you will want to practice a few times before the real thing. 

I make ganache in bulk as well as buttercream.  They taste so much better when all the ingredients have time to marry.  I leave out what I am going to use within a day or two at room temp, anything longer than that place in the fridge.

You can use it within hours but it does need time to set up.  So if you make it in the am, in the pm it should be good to use.

I'm sure most of us will agree that if made properly you will have to warm it up in order to mix or whip it up enough to spread on your cake.

Thanks for replies :) Think I'll do my usual of making the night before, but I skip the fridge part :)

I freeze ganache often and have no problems with it.  It is a good way to use up left-over cream.  :)

AWhat is the ganache recipe for crumb coating a cake.