Maybe its all of the humidity around here lately, or maybe I'm losing my touch...

Every time I put fondant onto one of my cakes lately its like the cake is just crumbling underneath the weight of it... If I buttercream the same cake from the same batch it does perfectly well.

Does anyone else have this problem? Should I make my cake more dense? I'm thinking it might be too light... I have no idea.

Thanks in advance if anyone has any ideas.

Hey Cakenator,

I've never had this happen, but I would guess that you're right about maybe having to use a firmer cake. How thin are you rolling your fondant?

Is it a different cake recipe than you normally use?

Same recipe as always...

I'm quickly developing a cake complex

Soiunds to me like you may be rolling the fondant too thick. &/or maybe the cake is dry?
If you are using the WASC recipe that should hold up perfectly.