As soon as the fondant is on the cake use your hands to adhere it at the shoulder an down the sides an inch or so. For square cakes do the corners first. If you leave it hanging from the top edge it tears more easily. Also, have your cake on a table or flat turntable, not pedestal turntable, if you allow much of a "skirt" to work with -- which I recommend since it makes smoothing easier.
AHey, Defiantly a thicker fondant, also gives a smoother finish on the cake. If U get little cracks on the edges, use your palm and gently rub in a circular motion. This will smooth out any cracks.
:)
Yes thicker is a good start.
If ever this doesn't work, it means that your fondant is too dry. Make sure that as soon as you finish rolling the fondant, put it on the cake, don't let it sit there too long because it will dry out.
I live in a hot, humid place where regular fondant will just not hold together. When I'm going to cover a cake with fondant (I generally use ready-made), I prepare it first by mixing in a slug of CMC (2-4 tablespoons per pound) and a little vegetable shortening (1-2 tablespoons per pound). If it still seems too limp to work with, I add a little more powdered sugar, as well. It's helped immensely with the tearing (plus rolling it to 1/4" instead of 1/8"). You might give it a try - Georgetown, TX is not exactly the cold-weather capital of the US (I know this because I'm originally from Houston and have been to Georgetown many times). Hope this helps some.
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