Okay - I was reading an article this weekend about fondant. The article said to place the fondant on the cake after it had been iced and then cooled in the fridge. I had always put my fondant on after I put a thin layer of icing on - so the fondant would stick.
So I iced my cake (upside-down method at all times) let it cool and crust, put on fondant AND DO YOU KNOW WHAT - Perfect Fondant! I have been trying to work with fondant for a year and it never occured to me to have that "crusted" outside shell of icing to give me a firm surface to work with!
Now I am worried about the cake warming up and messing with the fondant. Sometimes as much as I love this and enjoy learning more and more - I just feel DUMB!
OK I'll SAY I agree if you want me to...BUT I don't think so at all! 
Thank you!!! I just did another tier and guess what - ----- perfect fondant! Oh the time - oh the cakes - oh - I am going to have so much fun!!!! 
Hey Milly, I'm a little on the slow side myself, so can you clarify what you did differently that worked so well? Is it that you used a thicker layer of icing, or that you put it in the fridge or what? I always use a thick layer of icing and let it crust... is that what you did? (Crumb coat, my fanny... what is that worth? Haha!)
Melvira - I did both - I put on a thicker layer of icing and let it crust in the fridge! What a difference it made!!!! I am so excited! I hope it hold up!
Now if it works - I have never put together two tiers of fondant cakes before. I am scared the top tier won't "stick" to the bottom tier like with buttercream cakes. I never had to worry about them sliding with buttercream and powered sugar between the layers.
Oh well - live and learn!!!
Grats on learning a new trick to make your life easier. I bet if you ask any of these long time decorators...they would say they still learn something new from time to time. So NO you are not dumb! Jen
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