can anyone help me prevent this from happening again? i was making a "present" cake--three 6 inch layers with buttercream filling and icing. i used the same buttercream i always have--just butter, powdered sugar , milk and vanilla. after i covered it with fondant, the fondant started "stretching" and sagging. it almost seemed like it was sliding off. i took it off, iced it again, refrigerated it for a while and tried again. same problem. what could have caused this?

thanks

Sounds like you had too much buttercream on the cake.

to me it sounds like the fondant is the problem, also, is it very humid were you are?

It sounds like either the buttercream was too soft or the fondant was rolled too thick (so too heavy for the 3 6" layers).

i thought perhaps the fondant was too thick, ie too heavy, but then i could see every bump in the cake --??? the corners started to get that elephant look, too. maybe it was the buttercream. i like the taste of that simple buttercream, don't care for the crisco ones or the buttery swiss meringue ones. but perhaps it didn't have enough "structure" to support the fondant.??