I use Artisan Cake Co's fondant recipe, but this time my brain was not in gear and I added a cup of shortening to each recipe.  So now I have over ten pounds of fondant that contains double the correct amount of shortening.  Is it going to droop over my layers?  I need to make a very large flag to drape over two rectangular layers down to the cake board, and it has to travel well.  Cake crisis!

The only thing I know to suggest is to knead in a bit more sugar to make it more firm and maybe a small amount of tylose.  I am constantly adding shortening to my fondant and gum paste for conditioning, so I doubt it will be that much of a problem.

Thanks so much for the suggestions.  It's appreciated...