I have a 4 tier topsy turvy, wonky cake, due tomorrow. I fondanted all the tiers today. The bottom tier is 16, 15, 14. I noticed about an hour ago that the fondant is wrinkling on the bottom edges. I did the cut out method like the tutorial article here on CC and am using the SPS. It seems that the "donut" on tops is coming down? What do I do? I wasn't planning on assembling the tiers until on site because of the weight. Would adding the next tier (14, 13, 12) help the edges adhere to this one?
Is the fondant totally cut out on the top where the tier is going to sit on the bottom tier? If it is the fondant might be slipping down, but it could just be settling. Maybe you could put it in the fridge, that way if the cake firms up a little from the cold it might stop it from slipping.
No. I didn't cut out the fondant thinking this was going to happen if I did. Now I'm worried that if I chill it overnight, then tomorrow it will get condensation and then sag more?