I am sure this has been asked alot, but the search engine part of this site is so hard to navigate. Can someone please walk me through tiering fondant cakes, any input is appreciated. Even brands of fondant if that makes a difference - oh and a timeline...meaning do I let it sit after covering before putting the next tier? Always put a cake board in between? I am going nuts, this is happening more than not lately and I am scared for my wedding cake orders coming up. Thanks so much everyone.
I have found (through trial and error of course), that the meringue butter cremes are really not that good for stacking they will always cause my fondnat to sag and bulge.