Do you use a crusting buttercream under your fondant?
The frosting I use is a crusting butter cream.
yes and chill the cakes prior to covering with fondant makes it easier to apply for me
Yes, and it does not have to be as thick as if you were just icing it. Just to get your corners/edges sharp and the surface nice and even, so the fondant is smooth going over the top. You can use ganche instead as well. 2:1 ratio for choc, by weight. I like this, it gives me even better edges. That is , if thats what your trying to achieve.
i use ganache only these days since I never seemed to get it firmed with BC underneath. i mean, the fondant would hold well if i kept the cakes in fridge most of the time.
once the heat got to them, the fondant started to get out of shape.
so ganache it is.