I made a cake yesterday and covered it in MMF fondant. I didn't have any problems getting it on the cake, but I did have trouble getting it smooth on the bottom and got a few folds in it. I figured I just needed to practice on that part, but it on and look ok. I decorated it with fondant and finished it up. However, as the day went on, my fondant started to bulge around the bottom above the border. It was like the cake was settling and the fondant was sliding out. Hard to explain. What did I do wrong and what should I watch for next time? Here is a link to the cake blog.
Thanks!!!
Cakes do sometimes need time to settle. All the weight from the fondant will still make it settle more sometimes. Make sure you are using a good dam around the filling and make sure you haven't put too much icing on the cake. You don't need much more than a crumb coat. More than that will want to move.
I've been doing this a little while, and I made a cake last week that I used my icer tip on for the first time (love it BTW). Didn't take enough of the icing off the 6" before I put the fondant on so I got the nasty bulge 
No problem with the 10" though.
Edited to add: It's the graduation cake in my pics. Not a horrible bulge, but there.
Thanks! It didn't even occur to me to let the cake sit and settle - until later that night! I used more strawberries that I did before and I am pretty sure with the weight of the fondant probably caused the filling to shift a bit.
The other is probably I might have used too much crumb crust. Still learning! Those suggestions will help for the next time! Thanks!!!
I had the same problem on my first couple of fondant cakes. I fixed the problem by cutting the fondant at the bottom just a hair short of the plate. It now always settles right in place because even if the cake doesn't settle anymore until the fondant totally sets it will stretch just a hair.
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