Hi Guys,

I just made my first two tiered cake and I had a problem with the fondant sagging. Could it be because I didnt stack them properly? or
Are you supposed to let the crumbcoat dry before applying the fondant?
I'm wondering if maybe I'm putting on too much buttercream.

Any help would be great!!!

No you don't let the icing dry before applying fondant. It needs to be sticky/wet so the fondant sticks to the cake/icing.
W/o seeing a pic it's hard to tell you what you might have done wrong.

Kakeladi is right.In addition,you probably used too much icing like you suspected.That happened to me before.

First, you need a crusting buttercream. In my experience, this is the most important thing. You also need to make sure that the crumbcoat is dry. If it's too soft, it won't be able to hold the fondant up. I always crumboat and then place the cake in the freezer for a couple of hours. Then, I spray a very light mist of sugar water over the cake before applying the fondant (it needs something to stick too). I've been able to get some really nice sharp corners like this, and I've found that the cake comes out very moist and yummy

I don't use a crusting buttercream myself, however, I refrigerate my cakes after frosting so the buttercream is nice and firm before putting on the fondant, and then it goes right back into the fridge for the fondant to "set"

PinkZiab....which BC recipe do you use. I've always been terrified to try the non-crusting type! I'd love to know more though.

Also, does it taste different....better?

Thx!

Pink - your talk of IMBC is making me want SMBC. Hehe.