it seems with the smaller, higher cakes the fondant doesn't drape as smooth as larger cakes. It tends to pleat more around the cake and I have to cut the pleats and try to blend the seams. It's not as clean is I'd like it to be. I don't know if it's the fondant I'm using (wilton)? Or if it needs to rolled thicker or thinner. Can anyone help me on this? Also, the fondant smoother doesn't seem to smooth the seems or minor cracks....I thought that's what is was for.
Are you making the fondant much bigger than is needed?
I usually roll the fondant quite thick almost 1/2 inch thick, but just under an inch shorter than is needed. Place the fondant over and begin smoothing with your hands. As you smooth down the sides, the thickness of the paste will enable you to move it down the cake to the board without it over stretching. You should find you will have minimal pleating like this.
hope this helps.
Thanks for asking this question. I have the same problem.
Jan, great solution. I will definitely give it a try.