Partial Success, and the ongoing Ganache Story...

So here is my latest : Chocolate chocolate chip mini cupcakes with dark chocolate ganache and vanilla buttercream and self made Ceccotorenas stars (wakeboard school logo) made of white chocolate. I think they are my best up to now.
Ok, well, the ganache question is partially answered. I made the dark and white chocolate ganaches at 6.45 in the morning. By 8 they were just as liquid as they had been, so I put them in the fridge. At 11, I had to leave for a few hours and got scared that the dark choc ganache would be to hard to pipe, so I left it out again. At 1.30 when I got back home, it was absolutely perfect-so I would say, had I put it straight in the fridge, it would have been in perfect piping consistency within 5 hours. The white one is still in the fridge, more than 14 hours later, still way too liquid to pipe. I even, against all directions I have read in the internet, put it about 2 hours in the freezer. Maybe if I would have done this straight from the beginning, it would have worked? I read there would be some crystalization happening, but I tasted it from time to time, and it was yummy. So the conclusion is white ganache, make it the day before, leave the whole time in the fridge...I will see tomorrow morning if it is usable or not! Oh, and put more chocolate in than the recipe asks for. As for the white chocolate stars-they came out perfectly! And I didn't break them when I released them from the paper!! Unfortunately, 2 broke as I was transporting them. But it could have been a much greater carnage. All in all, very good, and a few more things learned! Any comments anyone? Anything?