It seems like every time I make a fondant cake and let it sit overnight I come back in the morning to find the fondant looks kind of wrinkled on the sides and I suspect this may be from the cake bulging. When I finish the cake in the evening the sides are perfectly smooth. Can someone please tell me how they prevent bulging? Please!!!!
http://cakecentral.com/cake-decorating-ftopict-633571.html
Read this thread it has a good trick to use on preventing 'the bulge'. Good luck.
I am fairly new to fondant myself, so I would like to hear what others have to say. I just finished a fondant cake las night which did not bulge. The only differences I can think of between my last bulging fondant cake 
and this one are:
1. This cake was totally defrosted (sat out all day), the last one may not have been.
2. I only put a thin crumb coat on, the last cake I put a regular layer of BC.
Am I on to something or was it only coincidence that I had good results? 
I have heard some people use a chocolate ganache on their cake, and then brush it with cornsyrup to "adhere" the fondant. I have not tried this myself yet, but am wondering if this method gives better results on a consistent basis.
This is a tip from LEAHS. I have not tried it, but will be trying it the next cake I make!
"Put the cake on a board. Fill. Wrap in plastic wrap. Then put a ceramic tile on top. Wait 2 or 3 hours. The ceramic tile should be about the size of the cake. We have ceramic tile in our house, so there were leftover tiles that are now my cake "tools."
Hi i made a fondant cake for mother's day, and everyone thought it was beautiful, but i don't think anyone had seen a fondant which was in my favor lol, it bulged, but i think part of the problem was i bc'd the sides to thick and it was lumpy, is that what the problem was, i'm going to use the book idea to. Thanks
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