This cake came out okay but I couldn't get the sides as smooth as I would have liked. I think the lumps became more prominent as the cake sat overnight. It was buttercream underneath with mmf over. I would love to know what I did wrong so I can do better next time. My theories so far are: 1) stacking problem. The cake was 2 layers (3"deep) 12 " rounds. I separated the cakes with a covered cardboard round (trimmed to not show on the edges) and 5 cut plastic wilton dowels in the bottom cake to support the upper cake. I did that b/c the cakes were so big and heavy. And/or 2) too much buttercream on sides or in the middle 3) fondant too thin. Any suggestions would be greatly appreciated! Thanks.
Deirdre
Your cake looks beautiful just the same. 
I just made a cake today with the same problem! Would love to hear what the pros think may have caused this. I do think that the icing was probably too heavy on the sides. I also had 2 layers filled with buttercream. I can't post my pic....embarrassed to say, but still don't own a digital camera. I'll have pics after someone sends me the pics from their digital.
Thanks JoAnnB
I checked on my cake this morning and all is good. I did refrigerate it....and yes, I know the controversy surrounding ths issue.
Here was my dilemma.
I was covering a chocolate cake with white fondant. Now I know the chocolate would show through if I didn't cover my cake properly with my buttercream. So, I crumb-coated and then iced again. I didn't roll my fondant too thin. What do you do when covering a chocolate cake with white fondant?
Thank you JoAnnB and Sami21. I have another this week. We'll see if I can do better
Fondant can be fine in the fridge-there is some risk of condensation. It will evaporate fine, but it can cause colors to bleed. If it is white, no problem.
As for white over chocolate, I crumb coat with white buttercream. There is sometimes a very slight shading of the fondant, but as long as it is uniform, it is not noticable.
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