Problem Covering Heart Shaped Cake
Decorating By kate1981 Updated 1 Apr 2011 , 12:58am by BlakesCakes
I'm just guessing here (hopefully someone who actually knows will chime in...) but I would think you need to gently ease the fondant into indented part of the heart first then ease it down all around. Does that make sense? I can imagine if you leave the indent till last you'll end up with a heap of fondant bunched up in there.
Hope this will help. Other poster is correct also.
http://cakecentral.com/cake-decorating-ftopict-78681-.html&sid=6dfa4103f5df554eaeefcd18035f503d
The heart-shaped cakes I've done, (in my photos) I just made sure that I had plenty of fondant rolled out. I kept my cakes right down on the table, not on a turntable (less pulling on the fondant that way) and I covered the cake and cakeboard with fondant in the same manner as doing a round or a square. If your fondant is too "short", it seems like that is when you run into more creases...at least that is how I find it to be. Just work gently around lifting and smoothing like any other cake and you should be fine.
Good luck! 
A good general rule for fondant covering is to start by adhering sharp corners & deep indentations first, then soft curves, and then straight lines.
On a heart, I roll out a nice, large piece of fondant. When starting to cover, I do the deep indent first, the sharp point second, the soft shoulders third, and then work in what's left on the straight sides.
Rae
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