I've been having a lot of trouble with fondant lately and I am beginning to think that it has to do with my base under the fondant.
I have GREAT luck with chocolate ganache as a base. White chocolate hardens too fast, so I kind of want to stick with buttercream. But I think my buttercream is too thin (?). When I took the Wilton classes, I was told to use thin consistency, but I'm thinking medium would be better.
My buttercream is thin (not too thin), but I don't really put a thick layer of buttercream on the cake.