Crumbcoated cakes overnight w/butter/shortening/water/alt/ps icing. Lightly frosted w/same icing & then placed boughten fondant over the icing layer. I found the fondant actually swelled because when I cut the cake it went form 3/16" to over 1/4". I also found that the next day the icing under the fondant became cruchy/grainy.
Another cake I did the identical procedure but refrigerated the cake. This cake actually started swelling as I delivered it.
These cakes were unaffected, except the fondant made the cake appear larger and did not show any imperfections or affected any of my attached lettering or decorations.
Any suggestions to prevent swelling and next day grainy icing.