I have crumb coated my bass guitar cake ~ so far, so good! Unfortunately, it is WAAAAYYYY too big for the fridge (my cake board is over 3 feet long!), so I don't think the buttercream icing is going to set very firmly before I put the fondant on. Is this going to be a problem?
Also, any suggestions on the best way to get the fondant around these curves? I am quite new to fondant, so I'm sure someone out there has a better idea than what I can come up with right now.
Thanks!
<M>
I think maybe if you can let it set longer just so it can set up a little better....it looks really awesome so far!!!
As far as smoothing the fondant, just take your time...remember to smooth it by pulling it down, and not side to side...and just keep working it...I find when I start getting frustrated with wrinkles...if I walk away for a second, then come back (kind of re-group), it goes a bit easier... 
That looks awesome!
I never refrigerate before fondant, because I never have that much room in the fridge.
If you are really worried about it, you could fill a big bowl with ice and then get a fan and blow it over the ice toward the cake.
I think it will be fine though. But I'm not expert 
Thanks for the kind words! Renaejrk, I had the owner take several pictures of the cake from different angles. I had an artist friend draw up a scaled picture for me, but it didn't quite work with my pan. So I just freehanded it.
The fondant went on without refrigerating the icing. So far, so good! I'm pretty close to being done ~ just have to do the "fine art" work tomorrow. Here's a picture of the original (first picture, ha ha!), and what I have so far. I'll be excited to show this one tomorrow!
<M>
Blue0877, I painted and streaked with paste food coloring, then I rolled the fondant out more, which spread it out more and gave it a more "natural" look. I tried marbling, but I just wasn't happy with it. It was a little too muted for my taste and for what I wanted for this cake.
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