So I made this easter cake, (look in my photos) first of all I was dissapointed with it, I wanted to do all fondant, after 3 tries trying to get it covered in fondant I gave up and just frosted it, then I let it sit over night. I put it in my car this morning and started out of the drive way and heard it hit the back of the trunk. Sure enough, the cake toppled and was unsavable. 
I was SO devastated! UGGH, I think I just messed with it to much in trying the fondant, then I think the frosting was to thick. Does anyone out there have any suggestions for covering a cake with fondant, like how to measure to get the right amount of fondant? I am sometimes to big in circumferance and it tears or not big enough and it stretches. And then when I try not to get "gathering" at the bottom, it is almost impossible. UGGH 
I just want to give up already!
Anyway, thanks for reading, boo hoo, now I will move on 
I know how you feel. I love decorated fondant cakes but when I try they come out awful. I wish I could give tips but I need them myself. So I'm giving you a bump.
Oh how frustrating!! Relax and take a breath and then try again!
One of the best tips on here I got to avoid the gathering at the bottom was to elevate the cake on something smaller than the cake so the excess fondant hangs straight down; makes it much easier to smooth out the bottom! For example, prop up an 8" cake on a 6" cake drum or dummy. Anything smaller and studier enough to hold the cake!
This link was posted on another site:
http://www.thecakew heel.com/ cakewheelvideo. html
She has a little online video. I like crislen's idea of using cake dummies
I like the chart on Earlene's website that gives approximate amounts of fondant for various cakes. If you use those amounts or a little bit more and roll it out so that the diameter equals the diameter of the cake plus twice the height, it works pretty well. For squares you need the diagonal plus twice the height. Most instructions say fondant should be about 1/4 inch thick and if you do this, it won't usually tear. After you are used to working with it, you can perhaps start doing it a bit thinner.
Some people like to cover the cake flat on a service and others like to have it slightly elevated. If you have it elevated and the "overhang" is large and heavy, this itself can tear the fondant as it stretches from being pulled by it's own weight. On the other hand, on a flat surface, if you don't smooth well, you can get air pockets.
Shapes like your Easter cake that taper are a little tricky to cover, but if you are very patient and keep smoothing slowly down from the top, while pulling the gathers very gently and very slowly away from the cake, it will work.
Probably everyone does this a bit differently. Just keep trying different things and see what works for you.
Edited because I forgot to say your cake photo shows that your cake was beautiful. Sorry the cake didn't make it to your venue, but happy we can see the photo and share it with you here.
Jeeze oh Peete, this web site is like caketherapy
How nice of you all to pitch in. I will try all methods. My friend suggested to buy cake dummies and practice practice. So thank you all for your tips and suggestions. Thank you for even taking the time to read and respond to my posts. I love this web site!! We should have an annual cc party just to put faces to these names!! How fun would that be!!
Thanks again
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