I used a different recipe than I usually do this week (blasted WBH!) and when I went to assemble it a little while ago, I reallized that it is really soft. Is it going to hold the fondant? It's not squishy soft, it is fluffy soft. It is already crumb coated and carved and I am not sure I will have time to redo it. Will it hold fondant being on the soft side like that?
All you can do is try, I am sure it is a little late being it was a few days ago that you posted. Put cake in fridge to firm up then try a thin layer.
I put mine in the freezer for 5-10 minutes before applying the fondant. It seems to help firm it up.