Seeing as I had my last 5 tier wedding cake FALL in the car during transport 
(sad sad sad day) I have decided that from now on I need to transport each tier separately in their own box and assemble once I get to the reception site....sooo...
How would you guys assemble a cake at the reception site that has fondant draping down over all the tiers?
Similar to the pic.
But it is 5 tiers instead of 3.
Because I can't pre-make the fondant drapes and attach it at the reception site, but I'm also pretty sure I can't like roll out the fondant and make the drapes at the reception site either.
just a thought....what if you roll out the fondant right before you leave your house and then put them in a large tupperware and cover them very well so they don't get hard. then once you assemble the cake at the sight you can uncover and cut in the tupperware and put it on the cake. I don't know, I've never tried it but it was just a thought.
I had to assemble a cake with drapes similar to yours http://www.cakecentral.com/cake-photo_881523.html Please know that this was one of the first times I ever worked with fondant and it would look a little better now (hopefully), but what I did was roll out the drapes, cut to the length and width I thought they'd need to be, the placed them flat on a plastic covered cake board and covered them with plastic. They stayed very pliable and worked well. I've also transported "ribbon" fondant that needed to be applied at the sight just rolled up in a tupperware. Then when I arrived I unrolled it onto the cake and it was smooth and pliable. I hope this helps a little! Also, putting a dowel down the center of at least a couple of the tiers might save time on set up if you do get brave and transport the cake already tiered. I do that frequently and I have to travel some really horrible country roads!
Okay here is my masterful plan:
I'm going to buy dummy cakes (you know the styrofoam kind) that are the exact same size as the tiers of my cake.
I'm going to hot glue them together.
I'm going to roll out the fondant (mixed with gum paste) at home and make the drapes on the styrofoam.
Then I'm just going to transport the whole thing, styrofoam and all, with me to the reception site.
Then I'm going to remove from the styrofoam and put on the cake.
Is this a recipe for disaster???
I need your opinions.
Greenie and Menck have it right. I've literally done fondant swags/drapes 90-100 times. Roll out the fondant right before you leave home, cut to the general shape for the drape, cover well and go. When you get on site, fold or however you form your drape and put it on the cake.
Preforming to a dummy will not work. Been there, done that. the dummy is just not the same as your cake.
And PS, that's totally an easy drape to do. I'm usually doing the swags that have to cross the tiers diagonally from one side to the other. I love the design you're doing.
Okay maybe I should do that then...
I just feel uneasy about doing fondant drapes for the very first time ever at the site of the reception. 
Maybe I will do it the way Greenie and Menck and leahs are reccommending but.....practice at home first.
When I had to transport a cake with drapes, I stacked the two bottom tiers and put toothpicks in the drapes where they joined,because the joins would later be covered with flowers. I added the drape on the top tier and placed it in a box alone.
This is exactly what I do, although I really don't even need the toothpicks. All of my cakes are iced in SMBC and chilled thoroughly before delivery. The drapes adhere really well to SMBC and don't budge a bit in transport or while stacking onsite. I add the toothpicks out of an abundance of caution.
Okay I bought some dummy cakes to practice on yesterday and I'm very relieved. Because draping is alot easier than I thought it would be. And it looks beautiful!!!!.
So I went ahead and rolled and cut all the pieces of fondant I will need, stick wax paper in between them (similar to how they pack sliced cheese when you buy cheese from the grocery store) then put them into a zip lock bag then I put the zip lock bag into a tupperware case.
I think all will go well, I will just assemble the cake at the reception and put the fondant drapes on there. Since the drapes were so easy to do I don't think this will be a problem.
I guess the only thing that could go wrong is if the fondant dries or gets stuck to the wax paper and tears.
The thin sheets of fondant for the drapes do tend to dry out during transport. My advice is: 1) wait until the absolute last minute to roll, cut and package it. 2: rub the thinnest bit of veg shortening at least along the edges, and over the whole piece if you want.
what I have done is the past is to put a slightly damp towel in the bottom of your container, then lay the drapes on the wax paper on top of that (make sure there is plenty of wax paper so the fondant does not come into contact with the water, folding the wax paper up the sides). This provides a little bit of moisture in there to keep it from drying out. Like Leah said, thin fondant will dry out, even overnigt. Don't make it too damp, or you will have a globby mess on your hands.
Ta da!
Here is the final cake
http://www.cakecentral.com/cake-photo_1096543.html
Ended up putting the drapes on at the reception site like I said in my last reply....I was stressin because about 4 of the pre-rolled fondant pieces came apart when I tried to peal them from the wax paper but I fortunately brought extra fondant and a little rolling pin with me and I just rolled some out right there at the site.
Thanks for the help guys!
i've seen the term veg shortening alot what is it? is this a american term for lard in english terms 
thank you vdrsolo
can i get crisco in england in the local supermarket?
thank you vdrsolo
can i get crisco in england in the local supermarket?
Yes, it's in the aisle where the vegetable oils are.
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