Can’t add much to what others have posted. Unfortunately, your photo didn’t come through, so nothing to reference. You have to have your cakes crumb coated before you add buttercream icing or ganache as stated in above posts. Then dowels placed in each cake. Cake has to be level and smooth for fondant to lay on the cake properly. Then as far as fondant, you have to measure your cake width + height and add 2 inches. That gives you the proper size of fondant to cover your cake. Placing fondant on your cake and smoothing takes practice. Perhaps your fondant was too heavy…that could have caused it to bunch and tear. Keep trying…..
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
