Help! I am a rank amateur making a wedding cake for a friend THIS week. I am using a very nice white chocolate cake from Dede Wilson's "The Wedding Cake Book." Since I am not experienced in piping and decorating, I decided to cover it with fresh flowers. I first tried a white chocolate ganache for the icing, using 3 parts white chocolate (Callebaut) to 1 part cream (well, I only had half & half in the house, so I used that which may be the problem). It turned out runny. I whipped it to a fare-thee-well and that helped some. (I make a bittersweet chocolate ganache that is perfect and I want this to be the same.) I then made the Italian Meringue Butter Cream, also in Dede Wilson's "The Wedding Cake Book." It was nice, but both the ganache and the buttercream stayed very soft -- they formed no crust. I am afraid that the flowers will schmush the icing and leave it an awful mess. I tried stiffening the chocolate ganache with powdered sugar. It was WAY too sweet! I need some fast advice. My basic questions are: Was my ganache runny because I was using half & half instead of cream? If I add proportionally MORE white chocolate until the ganache gets stiff enough, will it form a nice dry crust so I can put the flowers on it? Is it typical for the Italian Meringue Butter Cream to stay so soft? I see flowers on the cakes in Wilson's book. Is it acceptable to serve cake that is all messed up with marks from the flowers? This isn't a terribly formal wedding, but I don't want the cake to be a total mess. Thank for any help you can give me. I've been all over the web and your site was the first I had any confidence in after reading the great discussion threads. Lynne F.