Ive been practicing covering cake boards with fondant and thought Id gotten the hang of it. I tried it on a large (20) board this weekend for grandsons cake, and after it dried the edges (sides) cracked off when we lifted the board & cake. Am I rolling it to thin? Should I not cover the sides of a foam core board with fondant-was that my problem? I use "The Mat" so it was soft & workable when I applied and no tears or cracks along the edges when I was done. I used a light brushing of piping gel to adhere to the sides/top of the foam core board used. Also, I covered the board 2 days ahead of event but sealed it in plastic wrap until the night before when I assembled cake. Im using Satin Ice fondant and want to do this again for upcoming wedding but fondant falling off the sides is not the look I was going for 
Thanks for any advice!
Before i cover any cake board with fondat this is what i do...
Turn my cake board over -
Trace my cake tin lightly with a pencil - then stick these little clear surface protectors inside the pencil circle.
http://www.ebay.com.au/itm/Set-120-Surface-Savers-Protectors-Self-Adhesive-/400120250206
I buy mine from the hardware - this was the first link i came across.... but it gives you a visual.
Four opposite each other - and then one in the middle.
Flip cake board over -
Brush cake board with a coating of sugar glue - including the edges
Then roll fondant out
Lay on cake board
Using a piece of acetate smoooth all over -
then lifting the cake board up i smooth around the edges
Pressing firm so as the acetate cuts through leaving a nice smooth edge all around.
The reason i use the little clear sticky feet is so as when it comes time to lift the cake board - one can easily get a knife under it and voula - no cracked broken edges... 
Considering i am only using 5 little feet it adds up to not much..
But all factored into the final price of the cake.
If i am going to add a ribbon to the edge of the cake board - i wait a day for the fondant to be dry - then flip over onto a piece of oven bake paper
Lightly brush the edge of the cake board with sugar glue.
Then attach ribbon.
Wait about 30 minutes - then sliding the baking paper to the edge of the bench - i flip the board over again (right way up)
Then with a knife in one hand i gently place cake board on cake stand.
Do hope some of that made sense....
Bluehue
I've never tired to cover the sides of my boards with fondant, seems too risky! Have you considered using using ribbon on the edge, like this one?
http://cakecentral.com/gallery/2348815/hats-off-to-you
Keeps the clean finished look and once it's glued on, it's not coming off!
Beth.
I was taught to never cover the edge of the board with fondant--for the reason that you mention.
I roll out a piece of fondant larger than the board TOP. I wipe the board with some crisco, lift up the fondant and apply. I rub over it with my fondant smoother. I cut away most of the excess with my pizza cutter and then use the edge of a small offset spatula to carefully remove the rest.
Most of my boards are half inch. Most of my ribbon is 5/8 inch, so it covers the edge of the board and the edge of the cut fondant perfectly. I use decorative pins to adhere the ribbon.
HTH
Rae
as others have said, I would not cover the edges unless it is a small (light) cake but I am intrigued by the idea of the 'feet'. I like the look of textured fondant wrapped around the board.
Also, I have been using a glue gun to hold the ribbon but I like the idea of a pin 
I use ribbon attached with double sided tape to cover the edges of all my boards. I smooth the fondant to the edges and lift the board up and trim it neatly with a small sharp knife so it is flush with the edge and neat. Then double sided tape around the board and then the ribbon. Gives a nice neat finish every time.
I also always put cleats under my board, I use balsa wood blocks, you can get a huge pack at the craft store or hardware very cheaply , I have had the same bag for about three years now and I am still not even halfway through.
I attach them with a hot glue gun. You can even use a board that is slightly smaller than your presentation board. You just need to be able to get your fingers under the board , it makes it easier for customers to get their cake out the the box too.
I use ribbon attached with double sided tape to cover the edges of all my boards. I smooth the fondant to the edges and lift the board up and trim it neatly with a small sharp knife so it is flush with the edge and neat. Then double sided tape around the board and then the ribbon. Gives a nice neat finish every time.
I also always put cleats under my board, I use balsa wood blocks, you can get a huge pack at the craft store or hardware very cheaply , I have had the same bag for about three years now and I am still not even halfway through.
I attach them with a hot glue gun. You can even use a board that is slightly smaller than your presentation board. You just need to be able to get your fingers under the board , it makes it easier for customers to get their cake out the the box too.
Yes, this is why i use the little clear service protectors... - they have little peel off tabs which makes them self sticking... Had a few customers over the years comment how they are glad i took the time to use them. Makes it so much easier for lifting... and placing down again.
Re covering the edge of my boards in fondant and then attatching ribbon - don't think i mentioned it in my above post but i always use ribbon of the same colour as my fondant..
Bluehue.
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